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Roasted Chickpea Risotto

Servings: 4
PREP AND FINISH TIME: 45 minutes
Categories:
Dinner, Lunch, Snacks & Sides

This healthy and tasty dish can be a side or an entrée. Either way, it’s delicious and good for you!

Ingredients

2 Tbsp. garlic, chopped 2 Tbsp. chili powder
4 Tbsp. olive oil 2 Tbsp. cumin
1 cup arborio rice 1 Tbsp. ginger, ground (or 1½ Tbsp. minced fresh ginger)
2 ½ cups vegetable stock, no salt added (you may use chicken stock here, as well) 2 ½ tsp. cayenne pepper, ground
½ cup coconut milk ½ cup raisins
¼ cup green bell pepper, diced 2 Tbsp. buttermilk (made from skim or reduced fat milk)†
¼ cup red bell pepper, diced 2 Tbsp. parmesan cheese, grated
¼ cup vidalia onion, diced 3 Tbsp. chives, chopped
1 15.5 oz. can chickpeas (no salt added), drained, rinsed, and dried Salt
†Buttermilk is used here instead of butter—this is called mounting. It is important to mount a creamy dish (usually with butter) to give shine and roundness to the creamy dish. In an effort to reduce fat and add an additional tang, buttermilk is used here, which is usually made from skim or reduced fat milk.

Directions

  1. Preheat oven to 450° F.
  2. Sauté garlic, onion, and bell peppers in 2 Tbsp. olive oil over medium-high heat until slightly softened. Add 1 Tbsp. cumin, ½ Tbsp. ginger, 1 Tbsp. chili powder, and 1 tsp. cayenne—sauté 30 seconds, stirring constantly.
  3. Add arborio rice and stir frequently until outside of rice becomes slightly translucent. It will begin to look wet. Add 1 cup vegetable stock immediately. Stir and reduce heat to medium/medium-low. Allow this mixture to bubble, stirring frequently. DO NOT COVER.
  4. Meanwhile, toss chickpeas in remaining spices (ginger, cumin, chili powder, cayenne), 2 Tbsp. olive oil, and season with salt. Place on sheet pan in a single layer. Roast at 450° F for 15 minutes, giving them a shake every 5 minutes to evenly distribute the browning effect. Remove from oven.
  5. Once the liquid in the rice has reduced to about ⅓, add the remaining vegetable stock. Stir frequently. Once the mixture becomes thick and creamy, add the coconut milk. Stir constantly to prevent burning on the bottom of the pot. The mixture will become very thick. Once this happens, add buttermilk and cheese; remove from heat. Stir these ingredients into the mixture completely and set aside; season with salt.
  6. Toss in the raisins and chickpeas. Garnish with chives.
Recipe source: Zachari Breeding, RD, LDN; www.the-sage.org
The information provided is intended for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always speak with your physician to figure out what diet will work best for you.

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