4 Serves
92 Mins
18 g
124 g
11 g
In a large pot, heat the olive oil over medium heat and add the rice, stirring until lightly toasted and fragrant.
Ingredients, vitamins, and health benefits
Olive Oil
Rice
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Vitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
104 µg / 400 µgCalcium
13 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
231 mg / 420 mgPhosphorus
576 mg / 1,250 mgPotassium
538 mg / 4,700 mgSodium
847 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
120 gAlcohol
0 g
Stir in the chickpeas and harissa paste, coating them thoroughly with the toasted rice.
Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low and cover with a lid.
Simmer the rice and chickpea mixture gently until the liquid is fully absorbed.
Remove from heat and let the bowl stand covered for five minutes before fluffing with a fork and serving.
Chickpeas
Harissa Paste
Harissa
Vegetable Broth
Vitamin A
22 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
104 µg / 400 µgCalcium
13 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
231 mg / 420 mgPhosphorus
576 mg / 1,250 mgPotassium
538 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2
g61
g6
g
Zinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
36 µg / 55 µgAlcohol
0 g