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Golden Risotto With Garlic Chickpeas

Golden Risotto with garlic chickpeas and za’atar yoghurt. Creamy, herby, perfectly spiced, and topped with addictingly delicious crispy chickpeas.

 

Ingredients

Ingredients
Servings:
g
Rice
ml
Coconut Milk
full fat
ml
Vegetable Broth
tsp
Ground Turmeric
g
Fresh Spinach
ml
Olive Oil
Salt & Pepper to taste
Garlic Chickpeas
g
Chickpeas
Shallots
tsp
Garlic Powder
tsp
Ground Ginger
g
Fresh Herbs (Dill, Coriander, Parsley)
Za’atar Yoghurt
g
Skyr Yoghurt
tsp
Za’atar
Salt & Pepper to taste
Calories
per serving
464
Carbs
57
Protein
11
Fat
17

Instructions

Preparing In The Kitchen
  1. In a medium pot, heat up about 4 tablespoons of olive oil and add the turmeric. Add the rice and toss to coat. Stir in half of veggie broth, the coconut milk, season with salt and pepper and bring to boil.
  2. Add the spinach on top of the rice, but do not stir. Place the lid on the pot and turn the heat down to the lowest level possible.
  3. Leave the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit, covered, for another 10 minutes.
  4. In the meantime, preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  5. Wash the chickpeas thoroughly and peel the shallots and cut into strips.
  6. Mix the chickpeas, garlic and ginger powder, sliced shallots and season with salt, pepper and 3 tablespoons of olive oil. Mix well till evenly coated.
  7. Spread everything evenly on baking sheet and place it in the oven for 10-15 minutes. Stirring occasionally, until the chickpeas are crisped all over.
  8. Once the rice is cooked, turn down the heat to low and add additional broth, little by little at a time until the rice is creamy.
  9. For the dip, season the yoghurt with za’atar, salt and pepper and stir until smooth.
  10. Serve the rice with yoghurt and crispy chickpeas. Garnish with fresh herbs.

Preparing In The Kitchen
  1. In a medium pot, heat up about 4 tablespoons of olive oil and add the turmeric. Add the rice and toss to coat. Stir in half of veggie broth, the coconut milk, season with salt and pepper and bring to boil.
  2. Add the spinach on top of the rice, but do not stir. Place the lid on the pot and turn the heat down to the lowest level possible.
  3. Leave the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit, covered, for another 10 minutes.
  4. In the meantime, preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  5. Wash the chickpeas thoroughly and peel the shallots and cut into strips.
  6. Mix the chickpeas, garlic and ginger powder, sliced shallots and season with salt, pepper and 3 tablespoons of olive oil. Mix well till evenly coated.
  7. Spread everything evenly on baking sheet and place it in the oven for 10-15 minutes. Stirring occasionally, until the chickpeas are crisped all over.
  8. Once the rice is cooked, turn down the heat to low and add additional broth, little by little at a time until the rice is creamy.
  9. For the dip, season the yoghurt with za’atar, salt and pepper and stir until smooth.
  10. Serve the rice with yoghurt and crispy chickpeas. Garnish with fresh herbs.

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