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Chickpea rendang with carrot, bell pepper & rice
Chickpea rendang with carrot, bell pepper & rice
1120kcal Per person
31g Protein
110g Carbs
62g Fat
23g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- 5 ounces chickpeas (140 g)
- 1 clove garlic (5 g)
- ½ onion
- ½ chili pepper
- 1 slice ginger
- 1 carrot
- 1 bell pepper
- 1 teaspoon turmeric (2 g)
- 1 teaspoon ground cumin (2 g)
- 1 pinch cinnamon (1 g)
- 1 teaspoon honey (7 g)
- 1 tablespoon olive oil (15 ml)
- 3 fluid ounces coconut milk (90 ml)
- 1 tablespoon peanut butter (20 g)
- 1 ½ tablespoon soy sauce (23 ml)
- 1 squeeze lime juice (5 ml)
- 1 ounce mixed nuts, unsalted (28 g)
Preparing this recipe
- Cook the rice according to the instructions on the package and set aside.
- Rinse the chickpeas and drain them. Press the garlic, chop the onion and chili pepper and grate the ginger. Slice the carrot and cut the bell pepper into strips.
- Make the spice paste by blending the garlic, onion, chili pepper, ginger, turmeric, cumin, cinnamon and honey in a food processor or mortar and pestle until smooth. Add a little water if needed.
- Heat the oil in a pan over medium heat. Add the spice paste and cook for 2-3 minutes. Add the coconut milk, peanut butter, soy sauce, carrot and bell pepper to the pan and stir well. Let the vegetables cook gently with the lid on for 5 minutes until they soften slightly.
- Then add the chickpeas and heat through. If necessary, add some water.
- Season the rendang with salt and pepper. Add the lime juice and stir well.
- Serve the rice on a plate with the chickpea rendang on the side. Sprinkle with the nuts.
Tip van FitChef
1. It's nice to toast the nuts in a dry frying pan.
2. Serve with fresh cilantro or scallion rings.
