Chickpea Congee

Chickpea Congee is a comforting and nourishing vegan twist on traditional Chinese rice porridge, featuring the hearty texture of chickpeas and a medley of aromatic spices. This dish is perfect for a light lunch, offering a warm and satisfying experience that is both healthy and delicious.

Ingredients

• Brown rice - 100 grams
• Chickpeas (cooked) - 150 grams
• Water - 1 liter
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Green onion (sliced) - 2 stalks
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro (chopped) - for garnish

Steps

1. Rinse the brown rice under cold water until the water runs clear.
2. In a large pot, combine the rinsed brown rice and 1 liter of water. Bring to a boil over high heat.
3. Once boiling, reduce heat to low and simmer, covered, for about 30 minutes, stirring occasionally to prevent sticking, until the rice is soft and porridge-like.
4. While the rice is cooking, in a small pan, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
5. Add the cooked chickpeas to the pan with garlic and ginger, and stir in the soy sauce, salt, and black pepper. Cook for another 5 minutes until heated through.
6. Once the rice has reached a porridge consistency, add the chickpea mixture to the pot and stir well to combine. Adjust seasoning to taste.
7. Ladle the congee into bowls, and top with sliced green onion and chopped cilantro for garnish.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 1 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 1 L

Health Benefits

• Rich in protein and fiber from chickpeas, promoting satiety and digestive health.
• Contains antioxidants and anti-inflammatory properties from ginger and garlic.

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