Chickpea Bowl, Middle Eastern

Posted on by recipes

Ingredients:

  • Brown Rice, dried (2 cups)
  • Chickpeas, drained (2 15 oz. cans)
  • Cucumber, chopped (1 large)
  • Vine Tomatoes, diced (4 med.)
  • Feta Cheese, crumbled (4 oz.)
  • Yogurt (2 tbsp.)
  • Allspice (1 tsp.)
  • Garlic Powder (1 tsp.)
  • Cinnamon (.5 tsp.)
  • Cardamon, ground (.5 tsp.)
  • Chili Powder (.25 tsp.)
  • Oregano, dried (.25 tsp.)
  • Parsley, dried (3 tbsp.)
  • Garlic, minced (4 cloves)
  • Salt (1.5 tsp.)
  • Black Pepper (1.5 tsp.)
  • Clove, ground (1)
  • Olive Oil (1 tbsp.)
  • Turmeric (.25 tsp.)

Directions:

  1. In Instant pot, mix Rice, Turmeric and 4 cups water. 
  2. Cook under pressure for 17 minutes.
  3. Mix all other spices and add Yogurt.
  4. Coat Chickpeas with Yogurt spice mixture.
  5. Mix chickpeas with finished Rice.
  6. Separately mix Tomatoes, Cucumber and Feta and store separately.