Spiced Rice and Quinoa with Chickpeas and Currants

A colourful and flavourful spiced rice and quinoa dish that can be paired with vegetables, fish or meat.

Serves: 8

Prep Time: 15 min

Cooking Time: 35 min

Total:  50 min

Ingredients

1/2 cup red quinoa
1 1/2 cups basmati rice
4 cups water
1 tbsp. olive oil
2 tsp. cumin seeds
1 1/2 tsp. curry powder
1 tin chickpeas, drained and rinsed
1/2 cup sunflower oil
1 onion, thinly sliced into rings
1 1/2 tsp. all purpose flour or gluten-free flour
2/3 cup dried currants
2-3 tbsp. fresh flat-leaf parsley, chopped
1 tbsp. fresh cilanto, chopped
salt and pepper

Directions

1. Place rice and quinoa in a large pot and rinse until water runs clear. Drain well. Add water to pot, cover and bring to a boil, cooking for about 25 minutes, until water has evaporated and rice and quinoa is fully cooked. Fluff with a fork.
2. Heat olive oil in a saucepan over high heat. Add cumin seeds and curry powder, allowing it to heat for a few seconds and become fragrant. Add chickpeas, stirring well. Heat for 2-3 minutes then transfer to a side mixing bowl.
3. Clean the saucepan. Toss onion slices with flour, lightly coating them. Heat sunflower oil in saucepan until hot and add a batch of sliced onions. Fry them for 2-3 minutes, until crispy and golden brown. Transfer to a paper towel lined plate to drain. Repeat until all onions are fried.
4. Combine cooked rice and quinoa with spice chickpeas, currants, herbs and fried onions. Toss well and taste, adjusting seasoning if necessary.
5. Serve warm or at room temperature.

Lightly adapted from Ottolenghi's Jerusalem (2012).