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

0/Post a Comment/Comments