Rice Skillet with Broccoli, Chickpeas and Garlic Yogurt
A budget-friendly rice skillet with broccoli, chickpeas and carrots, finished with a creamy garlic yogurt. A filling dish made from inexpensive basic ingredients that is ready in a pan in under 40 minutes.
By yumbelo · 4 servings · 35 minutes
Ingredients
- 300 g Long-grain rice
- 1 can Chickpeas (drained weight about 250 g)
- 500 g Broccoli
- 2 pc Carrots
- 1 pc Onion
- 3 pc Garlic cloves
- 3 tbsp Olive oil
- 2 tbsp Tomato paste
- 1 tsp Cumin, ground
- 1 tsp Sweet paprika powder
- 700 ml Water
- 250 g Plain yogurt
- 1 pc Lemon (juice and zest)
- Salt
- Pepper
- bunch Parsley, chopped
Method
- Peel the onion and finely dice it, peel the carrots and cut them into thin slices, divide the broccoli into small florets. Rinse the chickpeas in a sieve and let them drain.
- Finely chop two garlic cloves. Stir the yogurt together with the zest of half a lemon, a pinch of salt and half of the garlic, and refrigerate.
- Heat the olive oil in a large, deep pan or a pot with a lid. Fry the onion and carrots in it for 5 minutes, until they take on a little color.
- Finely chop the third garlic clove, add it along with the tomato paste, cumin and paprika powder and toast for 1 minute.
- Briefly toast the rice with the other ingredients while stirring, then deglaze with the water, season with salt and bring to a boil. Reduce the heat, cover and simmer for 10 minutes.
- Place the broccoli and chickpeas on top of the rice, cover again and cook for another 10 to 12 minutes, until the rice is tender and the water has been absorbed.
- Season with lemon juice, salt and pepper. Fold in the parsley and remove the pan from the heat.
- Plate the rice skillet and serve with the garlic yogurt.