Curried Chickpeas With Saffron Cashew Rice. Listening To Mother Falcon.

This light and flavorful curry makes a terrific vegetarian meal served over a simple saffron rice. I love the crunch from the salty-sweet honey roasted cashews.

Curried Chickpeas

Ingredients:

2 cans (16 ounces each) chickpeas
2 tablespoons olive oil
2 onions (thinly sliced)
3 cloves garlic, minced
2 tablespoons sesame seeds
1 tablespoon curry powder
Sea salt
3 tablespoons lemon juice
1 teaspoon light soy sauce
3 tablespoons chopped fresh parsley

Directions:

1. Heat oil in a large frying pan over low heat and cook onion and garlic, covered, for about 25 minutes until soft and golden.

2. Stir in sesame seeds and curry powder. Season with salt. Cook for 5 minutes, uncovered, stirring occasionally.

3. Drain chick peas, saving 1/2 cup of the liquid. Add chickpeas and the reserved liquid. Cook, stirring, until the liquid has evaporated.

4. Add lemon juice, soy sauce and parsley. Stir to combine and serve over rice.

Serves 4

Recipe from Linda’s Kitchen by Linda McCartney

Saffron Cashew Rice

Ingredients:

1 cup basmati rice
2 cups water
2 tablespoons olive oil
1/4 tsp crushed red pepper
1 tsp cumin seeds
1/2 cup frozen peas, thawed
1/8 tsp saffron threads, soaked in 2 tablespoons water
1/2 cup honey roasted cashew nuts

Directions:

1. Rinse the rice in a colander under cold water until it runs clear. Put rice in a saucepan along with the water. Bring to a boil. Decrease heat, cover, and cook about 12 minutes until all of the water is absorbed and rice is tender.

2. Meanwhile, heat oil in a small skillet then add the red pepper flakes and cumin. Cook until fragrant, about 2 minutes.

3. Fluff rice with a fork. Stir in the spice mixture, peas and saffron. Sprinkle with the cashews and serve.

Serves 4

Recipe slightly adapted from Linda’s Kitchen by Linda McCartney