Moroccan Warm Salad with Spiced Rice and Chickpeas
Ingredients
Dish
- 1 Pouch Mahatma® Ready to Heat Yellow Rice
- 1 cup crunchy spiced chickpeas
- 1/4 cup seedless sultanas
- 1/4 cup dried cranberries
- 1/2 cup finely grated carrots
- 2 tbsp Toasted slivered almonds
- 2 tbsp chopped fresh parsley and mint
Crunchy spiced chickpeas
- 14 oz cooked chickpeas
- 2 tsp Cumin
- 2 tspPaprika/spicy paprika
- 2 tsp Garlic powder
- 2 tsp Oregano
- 1 tsp salt
- 1 orange, grated
- 2 tbsp Olive oil
Instructions
Step 1
Start by cooking the rice according to package directions and letting it cool.
Step 2
Wash cooked chickpeas and strain well.
Step 3
In a large bowl, season the chickpeas with olive oil, cumin, paprika, pepper, salt, and pepper.
Step 4
When they are well coated, place them on a baking tray with baking paper.
Step 5
Bake for 35 minutes at 356° until the chickpeas are golden brown and crispy.
Step 6
At the same time, grate the carrot finely. Chop the almonds, raisins, cranberries, parsley and mint, and add ingredients to bowl and mix.
Step 7
For garnish grate orange peel and sprinkle with mint leaves.
