Over-baked chickpeas with curry, sage and Jasmine rice

Ingredients

250 gr Jasmine rice •
200 gr chickpeas •
1500 ml water •
1 onion, finely chopped •
1 clove of garlic •
1 tsp paprika •
1 tsp curry •
1 tsp dried sage •
Juice from one lemon •
1 vegetable broth cube •
Olive oil •
Salt •
Pepper

Preparation time 12'
Cooking time 90'
Serves 4

12' Preparation time
90' & Cooking time
4 Persons served

Soak the chickpeas for 6-12 hours. In a casserole mix the chickpeas, onion, garlic, curry, paprika, lemon juice, sage, salt, pepper, and olive oil.

Then, add the water and cover the casserole. Preheat the oven at 200°C and cook for one hour.

Then, remove the lid and cook for another half hour at 180°C. In a pot, add 500 ml water, the Jasmine rice, salt, pepper, and olive oil. When it comes to the boil, put the lid on and lower the heat until it absorbs all the liquid.

Serve the rice on the plates topped by the chickpeas.