Lemony Baked Rice & Chickpeas with Yogurt Sauce
From: Ian Seddon's Cookbook
🥘 Ingredients
- harissa sauce or paste 1 tbsp
- oil-packed sun-dried tomatoes 1.4 oz
- minced preserved lemon peel or zest from medium lemon 1 tbsp
- ground cinnamon ½ tsp
- ground coriander ½ tsp
- ground cumin ½ tsp
- ground turmeric ¼ tsp
- low-sodium vegetable broth 2 ¼ cup
- white jasmine rice 1 ½ cup
- bay leaves 2
- Kosher
- chickpeas 2
- roasted ½ cup
- extra virgin olive oil or melted vegan butter 3 tbsp
- small bunch fresh mint sprigs 1 oz
- good-quality creamy vegan yogurt 5 oz
- garlic cloves 2
- medium lemon 1
- ground cumin ¼ tsp
- ground coriander ¼ tsp
- Kosher
- Flaky
Baked Rice Spices
Harissa adds just a touch of spice here, but if you can't tolerate any heat (or don’t have access to it), omit it.
If using basmati rice instead of the jasmine rice called for in the recipe, the rice may need a few extra minutes in the oven. If your nuts are not salted, you may want to finish the dish with an extra pinch or two of flaky sea salt. Storage: Store the rice & chickpeas and Yogurt Sauce in separate airtight containers in the fridge for up to 4 days. Reheat the rice and chickpeas in the microwave or in a nonstick pan on the stove until heated through, then top with Yogurt Sauce to serve. Finish with a drizzle of extra virgin olive oil (if desired) and freshly chopped cilantro/mint if you have any leftover. Nutrition boost: For more veggies, top with finely diced red bell pepper or shredded carrots, or serve the warm baked rice over a bed of chopped baby spinach or baby kale and allow to wilt. Or, chop canned artichoke hearts and fold into the dish when you add the chickpeas. For added protein, top with cubed pre-baked tofu (either store-bought, or homemade baked tofu). Shortcut: Simplify the Yogurt Sauce. Just mix the yogurt with a few squeezes of lemon juice and season with salt.
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1Prepare: harissa sauce or paste , oil-packed sun-dried tomatoes , minced preserved lemon peel or zest from medium lemon , ground cinnamon , ground coriander , ground cumin , ground turmeric .
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2Stir all the ingredients together in a small airtight container until well combined.
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3Seal the container, label it, and store in the fridge for up to 5 days.
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4Gather: low-sodium vegetable broth , white jasmine rice , bay leaves , Kosher salt and freshly cracked black pepper, chickpeas , roasted , Baked Rice Spices ( timer tbsp) (from meal prep), extra virgin olive oil or melted vegan butter , small bunch fresh mint sprigs . For the yogurt sauce: good-quality creamy vegan yogurt , garlic cloves , medium lemon , ground cumin , ground coriander , Kosher salt and freshly cracked black pepper, Flaky sea salt.
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5Arrange a rack in the middle of the oven and preheat to 475ºF / 245ºC.
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6Add the broth to a microwave-safe jar or bowl. Heat for 3-4 minutes , or until very hot and near boiling. Or, bring to a boil in a saucepan on the stove.
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7Meanwhile, prepare some of the other ingredients. Place the rice and bay leaves in a 13x9” (3.3 L) baking dish or similar casserole-style pan. Season with 1 1/2 tsp kosher salt and a generous amount of pepper. Drain and rinse the chickpeas. Roughly chop the nuts.
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8Pour the hot broth on top of the rice in the dish and add the Baked Rice Spices. Stir to combine. Add the drained chickpeas, chopped nuts, and olive oil. Stir well to combine. Nestle in the mint sprigs. Cover the pan tightly with foil (or a lid, if the pan has an oven-safe one).
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9Bake for 18-20 minutes , or until the liquid is absorbed and the rice is tender but not too soft or mushy.
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10While the rice bakes, prepare your side salad (if you’re making one) and make the Yogurt Sauce. Add the yogurt to a medium bowl. Grate the garlic on top (or use a press). Mix in the lemon zest, 1 tbsp lemon juice, cumin, coriander, a few pinches of salt, and pepper to taste. Taste, adding more lemon juice for tang or more salt/pepper as needed. Refrigerate until ready to use.
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11When the rice is tender, remove the pan from the oven. Pick out the mint sprigs and bay leaves, and discard. If you have time, let it rest for 10-15 minutes to allow the flavors to meld together.
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12Serve the rice and chickpeas in bowls, then sprinkle with a pinch or two of flaky sea salt. Spoon some Yogurt Sauce on each serving. For richness, drizzle each bowl with a little olive oil. Serve with your side salad, if you made one.