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Chickpea, Basmati Rice and La Belle-Mère Soup Meal https://www.metro.ca/userfiles/image/recipes/soupe-repas-aux-pois-chiches-riz-basmati-et-la-belle-mere-7274.jpg PT15M PT20M PT35M
In a large saucepan, melt the butter on medium heat and sauté the garlic, onion and pepper for 5 minutes. Add the rice, the chickpeas and the vegetable stock. Bring to a boil and cook for 10 minutes, uncovered. Add the lemon zest and curry. Cook for 5 minutes more. Remove from heat, add the spinach and the cilantro. Adjust seasoning and garnish with cubes of La Belle-Mère and pistachios.
4
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1 Tbsp. (15 mL) butter 2 garlic cloves, chopped 1 onion, minced 1 red pepper, diced 1/2 cup (125 mL) basmati rice 19 oz (540 mL) canned chick peas, drained and rinsed 6 cups (1 1/2 L) vegetable stock 1/2 tsp. (2 mL) zest of lemon 1/4 tsp. (1 mL) curry powder 5 oz (150 g) fresh spinach, roughly chopped 2 Tbsp. (30 mL) fresh cilantro,chopped salt and freshly cracked pepper to taste 5 oz (150 g) La Belle-Mère cheese, diced 1/4 cup (60 mL) pistachios, shelled roasted
Chickpea, Basmati Rice and La Belle-Mère Soup Meal

Chickpea, Basmati Rice and La Belle-Mère Soup Meal

Rate this recipe
1 Vote
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    butter
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  • 2
    garlic cloves, chopped
  • 1
    onion, minced
  • 1
    red pepper, diced
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  • 1/2 cup
    (125 mL)
    basmati rice
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    SELECTION INSTANT OR PARBOILED RICE

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    700 g ‑ 2 kg, SELECTED VARIETIES


  • 19 oz
    (540 mL)
    canned chick peas, drained and rinsed
  • 6 cups
    (1 1/2 L)
    vegetable stock
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    SELECTED VARIETIES


  • 1/2 tsp.
    (2 mL)
    zest of lemon
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  • 1/4 tsp.
    (1 mL)
    curry powder
  • 5 oz
    (150 g)
    fresh spinach, roughly chopped
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    SPINACH

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    $2.69 ea.

    284 g PRODUCT OF U.S.A.


  • 2 Tbsp.
    (30 mL)
    fresh cilantro,chopped

  • salt and freshly cracked pepper to taste
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  • 5 oz
    (150 g)
    La Belle-Mère cheese, diced
  • 1/4 cup
    (60 mL)
    pistachios, shelled roasted
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Imprimer ma sélection

Preparation

In a large saucepan, melt the butter on medium heat and sauté the garlic, onion and pepper for 5 minutes.

Add the rice, the chickpeas and the vegetable stock.

Bring to a boil and cook for 10 minutes, uncovered.

Add the lemon zest and curry. Cook for 5 minutes more.

Remove from heat, add the spinach and the cilantro.

Adjust seasoning and garnish with cubes of La Belle-Mère and pistachios.

Source : www.fromagesdici.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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