Turmeric Herb Chickpeas & Rice (Slow Cooker)
This is the kind of superbly simple, healthy dinner that you can throw together in an instant. This recipe uses dried chickpeas, but if time is against you, you could wash and strain a tin of chickpeas, reduce the cooking time to about 1 hour and reduce the amount of stock by just over half.
If you are concerned about the lectin in dried beans, see my notes below for preparation instructions.
Ingredients 17
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, crushed
5 cm ginger, finely sliced
3 tsp fresh turmeric, grated
250 g dried chickpeas
1⁄4 preserved lemon, finely chopped
750 ml vegetable stock, plus extra if needed
3 tbsp sultanas (golden raisins)
370 g white rice, cooked
Herb Stir Through
100 g baby spinach
1⁄2 bunch coriander (cilantro), leaves roughly chopped
Handful dill fronds
1⁄2 bunch flat-leaf parsley, italian, roughly chopped
2 tbsp marjoram
To Serve
greek yoghurt, see my yoghurt recipe
coriander leaves (cilantro leaves)
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Method 7
Set the slow cooker to the sauté function. Add the and, once shimmering, add the and cook until translucent and fragrant, about 5 minutes. Add the , and and cook for another minute.
Add the and and cook until coated in the mixture.
Add the , cover with the lid and cook for 8–10 hours on low.
Add the for the last 20 minutes of cooking, along with a splash more if the have absorbed all the liquid.
Stir in the cooked , adding more again if necessary, to create a slightly loose, stew-like consistency.
Cook for an additional minute, then remove from the heat and stir through the , , , , and .
Let it rest for 1 minute to allow the to soften, then add a dollop of greek yoghurt. Season to taste and serve with a few extra coriander leaves.
Katrina Meynink's tips
In this book I have used dried white beans and chickpeas, among other pulses. I haven’t soaked them overnight. Instead, I let the slow cooker do the breaking down for me. This is contentious because there is some concern around the possibility of food poisoning from beans, which contain the plant lectin phytohaemagglutinin. This protein can be toxic at high levels, so the usual advice is to soak your beans in cold water overnight and boil them briefly before using. However, the beans I have used in these recipes have the lowest rate of lectin across all bean varieties, and most of the newer generation of slow cookers run at higher temperatures, eliminating the risk of food poisoning. To be safe, I recommend boiling your dried legumes for 10 minutes before proceeding with the recipe.
