You might have read my "About me" page that describes how and why food is my passion – My Dad taught me so much about cooking and from there, I enjoy creating dishes for family any friends. To me food is something that we all should enjoy. I don't like to follow diets or calorie count, I just want to ensure I'm cooking with wholesome, nutritious ingredients.
This dish ticks all the boxes for me. It has great protein with the chickpeas and just enough carbs with the brown rice. When you add the salad and yoghurt, you have an extra hit of goodness. Chickpeas is something I have recently been adding more of to my daily eating. I'll probably move onto something else soon but for now chickpeas are one of my favourites. You can eat this dish on it's own or have it with a side dish.
To cook brown rice, add 2 cups water or stock to 1 cup of rice.
Let the rice come to a boil and then simmer on low heat for 25-30mins until rice is tender.
Squeeze a little lemon juice on chickpea mixture.
To make the yoghurt sauce, mix the yoghurt, cumin, honey, salt and lemon until you get a smooth consistency. Set aside for now.
Add your pumpkin and sunflower seeds.
Mix chopped coriander and pomegranate through dish.
This looks delicious! Need to try this recipe!