Spicy Tomato Rice with Crispy Breadcrumbs and Crunchy Coated Chickpeas
Ingredients
- basmati rice: 3/4th cup
- fresh parsley: 1 c
- passata: 1 c
- harrisa spice: 1 t
- sugar/ xylitol: 1/2 t
- tamari: 1 t
- salt to taste
- water: 1 cup
- tahini: 1 t
- bread crumbs: 1/2 c
- olive oil
Preparation
For crunchy coated chickpeas: chickpeas: 1 can drained and pat dried, cumin powder: 1/2 t, cayenne powder: 2 t, arrowroot: 1t, agave: 1 t (optional), salt, olive oil
Preheat oven to 200C
Mix all the ingredients in a bowl with 1 T olive oil
Pour another 1 T olive oil in a baking tray and place tray in oven to heat up the oil for a few minutes
Take the tray out and tip the chickpeas into hot oil. Spread evenly
Roast for 30-35 mins tossing halfway
Crank up the heat to 250 and roast for further 5-7 mins
