Saffron Rice with Chickpeas
Make a flavorful saffron rice dish with expired saffron threads and canned chickpeas to reduce food waste. Ensure the chickpeas are well-cooked to prevent any potential foodborne illnesses.
Ingredients
- 1 cup basmati rice
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon expired saffron threads
- 2 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent.
Add the basmati rice to the pot and stir to coat it with the oil, onion, and garlic mixture.
Dissolve the saffron threads in 1/4 cup of hot water, then add it to the pot.
Pour in the vegetable broth, season with salt and pepper, and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the rice simmer for about 15 minutes or until the liquid is absorbed and the rice is cooked.
Add the drained and rinsed chickpeas to the pot and gently stir them into the rice.
Cover the pot again and let it sit for an additional 5 minutes to warm the chickpeas.
Fluff the rice with a fork before serving. Enjoy!