Description

A flavorful vegetarian dish with layers of brown rice, spiced onions, split peas, and chickpeas, finished with a refreshing squeeze of lemon.

Ingredients

Units Scale

1 cup brown rice
1 1/4 cup water
1 cup veggie broth
1 bay leaf
1 onion, diced
1/2 tsp ground coriander (or ground cumin as a substitute)
1 clove garlic, minced
1/4 tsp salt
1 cup split peas
2.5 cups water
1 can chickpeas, drained and rinsed
1 lemon, juiced
Olive oil, for cooking

Instructions

In a pot, combine 1 cup of brown rice, 1 1/4 cup water, 1 cup veggie broth, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and liquid is absorbed. Remove bay leaf and set aside.
In a separate pot, add 1 cup split peas and 2.5 cups water. Bring to a boil, then reduce heat and simmer for 30-40 minutes until tender. Drain any excess water and set aside.
In a skillet, heat a little olive oil over medium-high heat. Add diced onion and cook without stirring for about 3 minutes. Stir in 1/2 tsp ground coriander, 1 clove minced garlic, and 1/4 tsp salt. Continue to cook, stirring occasionally, until the onions are soft and translucent, about 5 more minutes.
Add the cooked split peas and 1 can of drained chickpeas to the skillet with the onions. Stir to combine and heat through.
To serve, layer the rice on a serving dish, top with the onion and pea mixture, and finish with a squeeze of fresh lemon juice.

Notes

Cook each component separately to achieve distinct layers of flavor. If you don’t have ground coriander, ground cumin can be used as a substitute. The squeeze of lemon at the end is essential for a restaurant-quality finish. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Main Course
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3 grams
Sodium: 400 mg
Fat: 5 grams
Carbohydrates: 60 grams
Fiber: 12 grams
Protein: 15 grams
Cholesterol: 0 mg