Pomegranate Chickpea Rice Bowl

Ingredients (2 servings)

• 150 g rice (e.g. a blend of wild, Jasmin, and whole grain rice)
• 180 g chickpeas, cooked (equals 90 g dried chickpeas)
• ½ pomegranate
• 1 bell pepper (or 2 half bell peppers), color(s) of choice
• 1 bunch scallion
• 15 g parsley
• 2-3 sprigs of mint
• 50 g pistachios, shelled

VINAIGRETTE

• 1 garlic clove, minced
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• ½ tsp cumin, ground
• ½ tsp cilantro, ground
• ½ tsp garlic, ground
• ½ tsp onion, ground
• ¼ tsp cinnamon, ground
• 1 pinch of salt & pepper

Instructions

1. If not precooked, cook chickpeas with previous soaking overnight.
2. Cook rice according to package instructions and let cool.
3. In the meantime, remove the pomegranate arils from the shell.
4. Dice bell pepper.
5. Chop scallion and parsley.
6. Combine vinaigrette ingredients.
7. In a bowl, combine rice, chickpeas, pomegranate, herbs, and dress with vinaigrette.
8. Top with mint leaves and pistachios.

Portuguese Fish Stew (Caldeirada)
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