Chickpea bowl with Lughurt rice and fennel salad

20-40 min

Moderate

Serves 3

step by step

Boil the basmati rice and leave to cool. Peel and finely dice the garlic. Cut the chilli into thin rings. Cut the cauliflower into small florets. Halve the fennel lengthways and cut it into thin slices. Coarsely chop the parsley. Drain the chickpeas.
Preheat the oven to 200°C. Mix the garlic, coriander, cumin and olive oil in a large bowl. Then add the cauliflower and chickpeas. Season with salt and pepper and mix together. Spread out the mixture on a baking tray and roast for approx. 20-25 mins.
In the meantime, mix the fennel, chilli, 3/4 of the juice of the lime, parsley, sesame seeds and the remaining 2 tbsp of olive oil in a bowl. Then season with sugar, salt and pepper. Mix the boiled basmati rice with Lughurt Natural, the remaining lime juice and a pinch of salt in a bowl.
Arrange the roasted chickpeas, cauliflower, fennel salad and Lughurt rice on plates and sprinkle with pomegranate seeds.

Ingredients

400 g

Tinned chickpeas

cauliflower

150 g

basmati rice

clove of garlic

fennel

chilli

50 g

parsley

2 tsp

ground coriander

2 tsp

ground cumin

5 tsp

olive oil

4 tbsp

Lime juice

1 tbsp

sesame (roasted)

1 tsp

sugar

100 g

pomegranate seeds

salt

pepper