Brown Rice with Chickpeas and Asparagus

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Brown Rice with Chickpeas and AsparagusBrown rice is not only easy to digest but is way better than unpolished white rice variants which have very high starch content. The best way to consume brown rice preparation is to mix them with veggies or meat that makes it a complete meal. Today, we're going to make a brown rice recipe that contains protein-enriched chickpeas, green bell peppers and a generous amount of asparagus. As always, you can add different kinds of green veggies to this recipe to make it more colorful and tasty. Although I've not used Thai curry powder with this recipe, adding it can make it extremely delicious and scrumptious. You can also add fresh soybean chunks to this preparation to make it more rich and nutritious.

Brown Rice with Chickpeas and AsparagusFiber Packed Brown Rice Recipe
Brown Rice with Chickpeas and Asparagus

Brown rice with chickpeas

Try this fiber and the protein-packed recipe made from yummy brown rice, fresh asparagus and loads of chickpeas spiced up with delicious spices and seasonings.

Preparation Time: 20 minutes
Cooking time: 40 minutes
Servings: 4

  • 2 cups brown rice
  • 1 cup chickpeas
  • 250 gm asparagus (chopped)
  • 1 green bell pepper (chopped)
  • 1 bay leaf
  • 2 cloves
  • 1 tomato (pureed)
  • 1 onion (finely chopped)
  • 2 green chillies (finely chopped)
  • 1/4 tsp black pepper powder
  • 1/2 tsp roasted cumin seeds powder
  • almonds for garnishing
  • 3 tsp olive oil
  • salt to taste


  1. Soak both chickpeas and brown rice in salted and lukewarm water overnight.
  2. Heat olive oil in a deep cooking pan.
  3. Add bay leaf and cloves and let them crackle.
  4. Add chopped onions and pureed tomato.
  5. Saute them for about 3 to 4 minutes.
  6. Add chickpeas and green chillies and saute for about 2 minutes.
  7. Add 1/4 cup of water and let it simmer for about 5 minutes with closed lid.
  8. Add rice, bell peppers, black pepper powder, asparagus, roasted cumin seeds powder, salt and 2 glasses of water.
  9. Simmer on low flame for about 15 minutes.
  10. Garnish with peeled almonds and serve hot.


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