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Waitrose Essential Chick Peasdrained 240g
drained 240gItem price
70pPrice per unit
29.2p/100gPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 220ºC, gas mark 7. Put the chickpeas on a baking tray and drizzle with ½ tbsp oil. Stir in the garlic and chilli, season, then roast for 20 minutes, until crisp. Make sure you have all the other ingredients prepared.
Meanwhile, put the stock, cumin, a pinch of salt and 200ml water in a large pan; bring to the boil. Stir in the rice; cook for 7 minutes. While the rice is cooking, put the eggs and yogurt in a medium bowl. Use a balloon whisk to beat until combined and light. Gradually pour in a ladleful of the hot stock (without any rice) while continuously whisking. Repeat with another ladleful, until combined and creamy.
Turn the heat under the stock pan down to very low, then pour in the egg mixture and cook, stirring constantly, for 5 minutes. It will become thick and creamy, without scrambling the egg. Stir in the chard stems and cook for 2 minutes, then add the leaves and most of the mint. Cook for 2 minutes; season. Divide between 4 bowls, then scatter over the chickpeas, remaining mint and extra chilli flakes, if liked. Drizzle with the remaining ½ tbsp oil and serve with lemon wedges for squeezing over.
Typical values per serving when made using specific products in recipe
Energy | 1,264kJ/ 302kcals |
---|---|
Fat | 12g |
Saturated Fat | 3.8g |
Carbohydrates | 28g |
Sugars | 5.4g |
Fibre | 7g |
Protein | 17g |
Salt | 0.6g |
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