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Chickpea and pea kedgeree

Chickpea and pea kedgeree

The traditional breakfast dish – with a clever, healthy twist

Suitable for Egg-free
Difficulty Easy
Serves 2
Prep time 10 minutes
Cook time 25 minutes

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
 479 kcal 10 g 2 g 22 g 18 g 66 g 8 g 0.6 g

Ingredients

  • 1 tbsp olive oil *
  • 1 onion, finely chopped
  • 1 red chilli, finely chopped
  • 1 tsp ground coriander *
  • 1 tsp turmeric *
  • 1 tsp curry powder
  • 1 x 400g tin of chickpeas *
  • 250g microwave wholegrain basmati rice
  • 200ml vegetable stock *
  • 200g frozen peas
  • 2 tbsp parsley, finely chopped
  • 2 tbsp coriander, finely chopped
* Available at Holland & Barrett

Method

Step 1

In a large frying pan, heat the oil and cook the onion until very soft. Add in the red chilli, spices and seasoning. Cook for 2-3 minutes.

Step 2

Add in the chickpeas and microwave rice, then toss in the spices. Pour in the stock, bring to a simmer and cook for 5-10 minutes, or until the liquid has absorbed completely.

Step 3

Once the stock has absorbed into the rice, add in the peas and toss them through and cook for 2-3 more minutes.

Step 4

Divide the kedgeree between two plates, sprinkle over the parsley and coriander, and serve.

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