Chickpeas dish with carrot
Ingredients for 2 portions: 200g rice, 200g chickpeas (from a tin), 2 medium onions, 1 medium carrot, 4 pinches salt, 4 pinches ground garlic, 2 pinches paprika, 6 Tsp olive oil, 4 pinches dried savory, 0.5l water, 6 Tsp tomato puree.
Preparation time: 35 min
How to prepare the dish: put 6 Tsp oil in a pan over a medium fire for 30 sec so that it heats. Chop the onion and put it in the pan. Chop the carrot and put it in the pan. Add 2 pinches salt, 4 pinches ground garlic, 2 pinches paprika and 2 pinches dried savory, then mix. Keep the onion on fire for 5 min, stirring from time to time. Add 0.5l water, 6 Tsp tomato puree, 200g chickpeas and mix. Keep the chickpeas on a small fire for 30 min, stirring from time to time. Boil 200g rice in water with 2 pinches salt for 20 min. Then let the rice cool for 5 min. Use 100g boiled rice for one serve by giving it a round shape on a large plate with a stainless steel shaper. Do the same with the other 100g boiled rice on a second large plate. Place half of the chickpeas dish on each plate. Sprinkle 1 pinch dried savory on each plate. Enjoy!