Total Time
59mins
Prep 40 mins
Cook 19 mins

Being on a budget doesn't limit one to deprive himself of delicious meals. This is a healthy tweak on fried rice, but without any meat. Initially suspicious that I would miss the meat, the contrary was proven! This recipe can also be transformed into a vegan-friendly version by simply substituting the chicken stock for vegetable stock. Enjoy!

Ingredients Nutrition

Directions

  1. Rinse the drained chickpeas in a colander and pat dry with a paper towel. Remove the skins. Dissolve the saffron threads in the chicken stock. Then, heat the olive oil in a large pan and add the garlic and shallots. Cook for about 3 minutes.
  2. Add the carrots, chickpeas and paprika powder and stir. Cook until the shallots have slightly browned. Afterwards, add the rice and chicken stock. Cover the pan with its lid and cook on low heat for about 13 minutes. Don't forget to stir the rice sometimes, to prevent sticking and burning!
  3. Add the broccoli and tomatoes quickly, and let it cook for 4 more minutes. Don't get scared if almost all the liquid seems evaporated.
  4. At last, add the frozen peas, black pepper and salt and cook for 2 minutes. Finish to taste if necessary.
  5. For best results, make this dish one night ahead! All the spices and flavors are better absorbed, making it tastier when serving it the next day.
Most Helpful

This recipe worked out very well and I just gobbled it all up. I made it with cauliflower because we are having a love affair and I have kicked broccoli to the curb for now. Luckily they cook in about the same time! One word of caution, if you would prefer to use brown rice, it will have to be pre-cooked or else all your veggies will get mushy waiting for it to get tender! Made for PAC Spring 2013.

threeovens April 03, 2013