Halal Cart Chickpeas & Yellow Rice with Creamy White Sauce
About this Recipe
Don't let the ingredient list fool you—each one adds a layer of delicious flavor to this dish! This meal is sure to impress and is easier to make than you think. Get ready for a burst of taste in every bite!
Ingredients
For the Chickpeas:
For the Rice:
For the Sauce:
For the To Serve:
Alternative(s):
10m
Prep
15m
Cook
4
Servings
About this Recipe
Don't let the ingredient list fool you—each one adds a layer of delicious flavor to this dish! This meal is sure to impress and is easier to make than you think. Get ready for a burst of taste in every bite!
Ingredients
For the Chickpeas:
For the Rice:
For the Sauce:
For the To Serve:
Alternative(s):
Preparation
Step 1
For the Rice:
Melt the butter over medium heat in a medium sized pot. Add the turmeric and ground cumin and cook, stirring, until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Add the water and salt. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes. Turn off the heat and let the rice sit, covered until ready to serve.
Step 2
For the Chickpeas:
Preheat oven to 350°F. Prepare a sheet pan with parchment paper.
In a medium sized bowl, whisk the lemon juice, oregano, coriander, ground cumin, garlic, crushed red pepper, olive oil, salt, and pepper in a small bowl until smooth. Place the chickpeas in the bowl, and toss to coat them well.
Place the chickpeas in a single layer on the prepare sheet pan. Place the sheet pan in the oven and bake the chickpeas for about 15 minutes, until liquid is absorbed. (Chickpeas will still be tender, not crunchy.)
Step 3
For the Sauce:
In a small bowl, combine the mayonnaise, yogurt, honey, vinegar, lemon juice, garlic, parsley, salt, and pepper. Whisk to combine.
Step 4
To Serve:
Divide the rice, lettuce, and cherry tomatoes among four plates. Place the chickpeas on top of the rice. Top with the white sauce and hot sauce.