Golden rice with crispy chickpeas

Golden rice with crispy chickpeas

Total: 40 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / person: 579 kcal
, Fat: 24 g
, Carbohydrate: 78 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 tbsp olive oil
1 stick lemongrass , core finely chopped
1 tbsp Madras curry powder
1 tsp ground coriander seeds
2 tsp ginger, finely grated
2 spring onions incl. green parts, cut into rings
300 g jasmine rice
2 ½ dl coconut milk
2 dl vegetable bouillon
220 g frozen leaf spinach, defrosted
salt and pepper to taste


2 tbsp olive oil
1 tin chickpeas (approx. 400 g), rinsed, drained
4 shallots, cut into thin slices
2 garlic cloves, sliced
¼ tsp chilli flakes (e.g. Fine Food Chile Chipotle)
¾ tsp sea salt
4 sprigs coriander, torn into pieces
1 lime, cut into wedges
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How it's done

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Heat the oil in a pan. Briefly sauté the lemongrass, curry, coriander and ginger. Add the spring onions and cook briefly. Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Add the rice and cook briefly. Add the coconut milk, stock and spinach, bring to the boil, cover and simmer over a very low heat for approx. 5 mins. Turn off the heat and leave the rice to fluff up in the pan for approx. 15 mins.; do not remove the lid. Stir the rice, season.


Heat the oil in a non-stick frying pan. Fry the chickpeas, shallots and garlic for approx. 10 mins., stirring occasionally until the chickpeas are crispy, season. Plate up the rice with the chickpeas, coriander and lime wedges.

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