Fattah-Style Chickpea and Rice with Garlic Tomato Sauce
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Ingredients
- 800 g chickpeas, drained and rinsed
- 6 garlic cloves
- 400 g chopped tomatoes
- 1 tbsp red wine vinegar
- 280 g long grain rice
- 4 pitta breads
- 300 ml vegetable stock
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 775 kcal
- Protein
- 26.1 g
- Carbohydrate
- 120.4 g
- of which sugars
- 5.7 g
- Fat
- 16.8 g
- of which saturates
- 2.4 g
- Fibre
- 15.9 g
- Salt
- 1.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice in plenty of boiling water for 12 minutes until tender, then drain.
- 2
Tear the pitta breads into pieces, toss with 1 tablespoon of the olive oil and toast in a dry pan or under the grill for 3-4 minutes, until golden and crisp.
- 3
Heat the remaining olive oil in a pan and cook half the garlic for 1 minute, then add the chopped tomatoes and red wine vinegar and simmer for 10 minutes.
- 4
Warm the chickpeas through in the vegetable stock with the remaining garlic for 5 minutes.
- 5
Layer the toasted bread, then the rice and chickpeas, in bowls, and finish with the garlic tomato sauce.
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