Gochujang Chickpea & Rice Stew w/ Spinach
Rice in a thick spicy broth
Time—
Yield2 portions
Energy426 kcal
Components1
Ingredients
- 5mloil, rapeseed
- Sauté Onion & Carrot
- 0.75wholeonion≈ 112 g onionfinely chopped
- 80gcarrotfinely chopped
- Garlic & Ginger
- 3clovegarlicminced
- 10gginger rootgrated
- Bloom Gochujang & Spices
- 30ggochujang paste
- 1tspspice, paprika, sweet
- 0.5tspspice, chilli flakes
- Simmer Chickpeas & Rice
- 200gchopped tomatoes
- 80gChickpeas, from dry
- 70grice, basmati
- 500stock, chicken, low salt (ml (prepared/500ml))≈ 1 cube stock, chicken, low salt
- Wilt Spinach
- 150gspinach, fresh
- Finish Stew
- 8gvinegar, red wine
- 0.125tspmonosodium glutamate
Instructions
Process
- Heat the oil to medium
- Add the onion etc, cook 8 minutes until softened
- Add the garlic and ginger, cook 45s
- Add the gochujang etc, cook 1 minute
- Add the chopped tomato etc; bring to a simmer, partially cover, cook for 15 minutes, stirring every so often
- Add a little more water if necessary, continue until the rice is tender and the thickness is as desired
- Stir in the spinach, cook 90 seconds
- Remove from heat
- Add the vinegar etc
Nutrition details
Show full nutrition and cost table
| Nutrition | Per portion | Batch total |
|---|---|---|
| Calories | 426 | 852 |
| Protein | 16.9 | 33.8 |
| Carbohydrates | 70.1 | 140.1 |
| Total Sugars | 16.8 | 33.6 |
| Free Sugars | 6.2 | 12.5 |
| Fat | 7.1 | 14.1 |
| Saturated Fat | 1.0 | 2.0 |
| Fibre | 8.6 | 17.2 |
| Alcohol | 0.0 | 0.0 |
| Salt | 0.9 | 1.8 |
| Iron | 6.01 | 12 |
| Calcium | 214 | 428 |
| Vitamin B12 | 0 | 0 |
| Omega 3 | 13.5 | 27 |
| Magnesium | 143 | 285 |
| Potassium | 1300 | 2600 |
| Caffeine | 0 | 0 |
| Cost | £1.27 | £2.54 |
Component details (1)
Aggregated amounts used by this recipe.
- Chickpeas, from dry — Amount required: 80 g