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Brown rice with chickpeas and splitpeas

February 8, 2011

I appreciate one pot dinners, I really do.  We’re all busy and sometimes it really is just best to throw everything in one pot, cook it up, and dish it out (bonus points if it is a crockpot).

But the other day in my spare time (didn’t I just say I was really busy?) I was thinking about what makes a dish restaurant worthy and what makes a dish just a good dinner at home.

I came up with one key feature (I told you I was busy, I didn’t have time to take this brainstorm any further): layers.

And one pot dishes, our fall backs when the days seem to short and the schedules seem too long, just don’t achieve that.  This meal shines specifically because each component is cooked individually and spiced in different, but complementary, ways.  The flavors were slightly Indian, but not in an offensive-I’ve-never-had-Indian-food-and-am-scared way.  If you don’t have ground coriander you could substitute ground cumin.  And the squeeze of lemon at the end?  A must – or you’re back to just eating dinner at home instead of a restaurant quality meal.

One Year Ago: African Sweet Potato and Peanut Soup

Brown rice with split pea sauce and chickpeas

For the rice
1 cup brown rice
1 1/4 cup water
1 cup veggie broth
1 bay leaf

Cook as directed on rice packaging.

Onions
1 onion, diced
1/2 tsp ground coriander
1 clove garlic, minced
1/4 tsp salt

In a skillet, warm a little olive oil and coat pan.  Add onion.  With heat on medium-high, let onion cook, without stirring, for about 3 minutes.  Using a spatula, scrape onions off skillet at the end of 3 minutes, add garlic and spices, reduce heat to low, and cook 5 more minutes until onions are very soft.  Set aside.

Split peas
1 cup split peas
2.5 cups water
1/2 tsp yellow curry powder
1/4 tsp salt

Bring split peas and water to a boil.  Reduce heat to low and cook 25-30 minutes or until softened.  Add curry powder and salt.  Continue to cook, stirring occasionally, until the split peas reach the consistency of spaghetti sauce.

garbanzo beans
Simply heat thoroughly.

Prepare your plate by placing a layer of rice on the bottom of your dish.  Next, add a ladle of split peas.  Add cooked onion around the perimeter of the peas and top with garbanzo beans.  Squeeze a slice of lemon on top just before eating.

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7 Comments leave one →
  1. February 8, 2011 3:36 pm

    MMMM… this looks good. I’m always looking for new ways to incorporate chickpeas into my meals.

    Fantastic recipe! Thanks!

  2. February 8, 2011 3:56 pm

    That’s such a great point about restaurant meals having layers. I hadn’t thought of it that way, but that is one of the key things that sets apart “fancy” dinners from “I need to shove food down my gullet now!” dinners.

    Chris loves spit peas and I love chickpeas, so I imagine that we will be giving this a try soon!

  3. February 8, 2011 6:08 pm

    I’ve never tried cooking with split peas before, but I might just to have to try it. I love the addition of curry – I bet it adds great flavor to the overall dish.

  4. February 9, 2011 1:12 pm

    Awwww this reminds me of the scene in Shrek where Shrek tells Donkey that ogres have layers.

  5. February 10, 2011 5:25 pm

    This sounds and looks so wonderful! I love finding recipes that involve chickpeas!

    Great blog; happy I found you!

    Mary xx
    Delightful Bitefuls

  6. February 13, 2011 6:20 am

    I routinely make one-pot meals because I love their simplicity.. but I know you have a point about combining different areas. I can’t wait to try this.. looks great! 🙂

  7. innasinventions permalink
    February 13, 2011 1:47 pm

    Yum! I LOVE chickpeas! This looks like a great recipe!

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