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Suggest a better descriptionPlunge the tomatoes into boiling water for 30 seconds. Remove with a slotted spoon & transfer to a bowl of iced water. Remove from the water & slip off their skins. Chop the tomatoes & set aside. In a large pot, saute the mustard seeds in the oil over a medium heat until they begin to sputter & pop. Add the garlic, bay leaf, turmeric & rice, stirring until the rice becomes translucent, 2 minutes. Add the tomatoes & reduce the heat to a simmer for 3 minutes. Add the broth, bring back to a boil, reduce heat again & simmer for 10 minutes. Add the chickpeas & cook another 5 minutes. Remove from the heat, add the cilantro & allow it to steam, covered, for 5 minutes. Remove the bay leaf, fluff with a fork, stirring in the cilantro. Season with cayenne & serve.
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Serving Size: 1 Serving (1558g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 323 | ||
Calories from Fat: 23 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 5635.3mg | 194 % | |
Potassium 400.3mg | 11 % | |
Total Carbohydrate 68.3g | 20 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 63.3g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 323
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