Black rice, chickpea, leek and capsicum make this a colourful accompaniment. Creamy taste and silky texture bring you back to table again and again.
Preparations time + cooking times 20 mins.
Serve 2 – 3
350 g – 400 g cooked black rice, see my web-side,
150 g cooked chickpeas
150 g thinly sliced leek or green onion ( spring onion, scallion)
100 g diced (1 cm x 1 cm) red or yellow capsicum ( bell pepper)
1 tbs cooking oil (I used grape-seeds oil)
1/4 tsp level ground salt
1/4 tsp level freshly ground black pepper
Heat oil in a nonstick frypan over medium heat. Place leek and capsicum sauté for 2 minutes. Place salt and stir, cook 3 seconds. Place rice, chickpea and black pepper. Cook for 1 minute stirring constantly.
Serve warm or room temperature.