Makes: 6 servings

30-45 minutes


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  • 300 g (10.6 oz) basmati rice
  • 360 g (12.7 oz) of organic Sabarot chickpeas, drained in a colander and rinsed thoroughly
  • 10 petals of dried oil tomatoes cut into cubes
  • 2 red peppers, cut into cubes
  • 3 cloves of garlic pounded
  • 1 white onion, trimmed and finely minced
  • 1 bunch of coriander chiseled
  • 3 tablespoons of olive oil
  • 5 cc of vegetable broth
  • 1/2 teaspoon chili powder
  • 1 teaspoon of ginger powder
  • 1 teaspoon of Paprika
  • 1 teaspoon of cinnamon powder
  • Salt
Sauté rice wok with spicy southern vegetables


1. In a wok, pour the oil and spices.

2. Do heat, then add the tomatoes, garlic and onion over medium heat.

3. Cook 5 minutes, stirring regularly.

4. Then add rice, chickpeas and peppers.

5. Pour vegetable broth and season with salt.

6. Simmer over low heat for 30 minutes, stirring regularly.

7. Sprinkle with cilantro and serve hot.

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