Savory Blueberry and Chickpea Bake with Spiced Rice

 

Preparation Time: 55 min.

Difficulty: Intermediate

Total Calories: 1550 kcal

Ingredients:

• 150g of bacon
• 2 tsp of baking powder
• 1 tsp of baking soda
• 2 bay leaves
• 200g of black beans
• 100g of blueberries
• 100g of carrots, grated
• 1 tsp of cardamom
• 1 tsp of cayenne pepper
• 1 cup of chai tea, brewed
• 200g of chickpeas, cooked
• 30g of cilantro, chopped
• 1 tsp of cinnamon
• 1 tsp of cloves
• 400ml of coconut milk
• 2 tbsp of cornstarch
• 100ml of cream
• 1 tsp of cumin
• 1 tsp of curry powder
• 1 tbsp of dill
• 1 tsp of fish sauce
• 100g of flour
• 1 tsp of garam masala
• 3 cloves of garlic, minced
• 1 tbsp of ginger, grated
• 100g of gouda cheese, shredded
• 30g of green onions, chopped
• 2 tbsp of honey
• 200g of jasmine rice
• 3 kaffir lime leaves
• 200g of lentils, cooked
• 150g of macaroni pasta
• 2 eggs, beaten
• 2 tbsp of mayonnaise
• 100ml of milk
• 30g of mint, chopped
• 100g of mozzarella cheese, shredded
• 200g of mushrooms, sliced
• 1 tsp of nutmeg
• 1 tsp of mustard
• 100g of oats
• 100g of olives, sliced
• 1 onion, diced
• 1 tsp of oregano
• 100g of panko bread crumbs
• 1 tsp of paprika
• 50g of parmesan cheese, grated
• 100g of peas
• 200g of penne pasta
• 1 red pepper, diced
• 2 tsp of rosemary
• 1 tsp of salt
• 100g of sauerkraut
• 1 tsp of sea salt
• 2 tsp of sesame oil
• 1 tbsp of sesame seeds
• 200g of sour cream
• 2 tbsp of soy sauce
• 200g of spaghetti pasta
• 1 tbsp of sriracha sauce
• 100g of strawberries, sliced
• 2 tbsp of sugar
• 1 cup of tea
• 1 tsp of thyme
• 2 tomatoes, diced
• 200g of tofu, cubed
• 50ml of vegetable oil
• 2 tbsp of vinegar
• 1 tsp of vanilla extract
• 100ml of white wine

Kitchen Tools Needed:

• Oven
• Stove Top
• Food Processor

Instructions:

• Preheat the oven to 180°C (350°F).
• In a skillet, cook the bacon until crispy. Remove and set aside, leaving the fat in the pan.
• Add onions, carrots, and garlic to the skillet. Sauté until softened, then stir in the ginger and spices (cumin, cayenne pepper, paprika, nutmeg, cardamom, cinnamon, cloves, and garam masala).
• In a food processor, combine cooked chickpeas, black beans, and 50ml of brewed chai tea. Blend until smooth. Stir in the cooked bacon, and the sautéed vegetable mixture. Mix well.
• In a bowl, combine coconut milk, cornstarch, and cream. Whisk until smooth. Add this mixture to the bean and chickpea blend, mixing thoroughly.
• In a separate pot, cook the jasmine rice with the remaining chai tea, 1 bay leaf, and kaffir lime leaves until fluffy. Season with salt and a bit of sesame oil.
• Pour the chickpea mixture into a baking dish, and top with shredded mozzarella, gouda, and parmesan cheeses. Spread panko breadcrumbs over the top for added crunch.
• Bake in the preheated oven for 25-30 minutes or until golden.
• Prepare the pasta: Cook the macaroni, penne, and spaghetti according to package instructions. Drain and toss with olive oil, garlic, and chopped herbs (oregano, thyme, dill, and mint).
• Serve the baked chickpea dish on a bed of spiced jasmine rice and accompanied by pasta drizzled with soy sauce and sriracha for heat. Garnish with fresh cilantro, green onions, and sesame seeds. Enjoy with a side of strawberries and sauerkraut for balance.

Macros:

• Total Calories: 1550kcal
• Carbs: 185g
• Proteins: 78g
• Fats: 90g