Sautéing the cumin seeds intensifies their flavor.

Recipe by Cooking Light March 2001

Gallery

Randy Mayor; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 cup chickpea mixture and 1/2 cup rice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large nonstick skillet over medium-high heat. Add onion and cumin; sauté 10 minutes or until onion is lightly browned. Add bell pepper and water; cover, reduce heat, and simmer 3 minutes. Add the green onions, salt, and beans; cover and cook for 2 minutes or until thoroughly heated, stirring occasionally. Remove from heat; stir in basil. Sprinkle with the breadcrumbs, and serve over rice.

    Advertisement

Nutrition Facts

435 calories; calories from fat 16%; fat 7.8g; saturated fat 0.9g; mono fat 3.4g; poly fat 2.2g; protein 17.3g; carbohydrates 76.5g; fiber 8.3g; cholesterol 0mg; iron 6.7mg; sodium 499mg; calcium 148mg.
Advertisement
Advertisement