Sprouted Rice & Chickpeas with a Moroccan Twist!

Name: Sprouted Rice and Chickpeas with a Moroccan Twist
Prep time: 10 min
Cook time: 75 min
Ingredients: 1¼ cups Second Spring Sprouted Brown Rice ((dry)); ¾ cup Second Spring Sprouted Chickpeas ((dry)); 2 large carrots; 2 large zucchini ((or 3 small)); ½ medium onion; 2 tsp chopped fresh parsley; 1 tsp Ras el Hanout spice mix; 1 tbsp coconut oil; 3 tbsp olive oil; 1½ tbsp lemon juice; 1 tsp Ras el Hanout Spice mix; 1 tsp nutmeg; 1 tsp cinnamon; 1 tsp ginger; ¼ tsp cloves; 1 tsp cumin; 1 tsp coriander; 1 tsp turmeric; ¾ tsp paprika; ½ tsp cayenne; ¾ tsp black pepper; 1 tsp salt

In this recipe, sprouted brown rice and sprouted chickpeas pair perfectly with the famous North African spice mix "Ras el Hanout".

This recipe features the famous North African spice mix Ras el Hanout. In English, the name means “head of the shop” referring to the best spices in the house. This incredibly flavourful blend of spices goes great with nutty and tender sprouted chickpeas and soft and sweet sprouted brown rice. Don’t be intimidated by the number of spices, you probably have all of them in your spice rack already, and the recipe will make much more than you need. The leftover spice blend would make an amazing seasoning for salmon or chicken, or save and use for the next time you make this recipe!

Sprouted brown rice has a lovely delicate texture and subtly sweet flavour that’s excellent at taking on the rich Moroccan flavours. Sprouted chickpeas add a good dose of protein to the dish, and sprouting helps with digestion, eliminates the need for pre-soaking and reduces their cook time. The lemony dressing adds the perfect balance of fat, acid and spice, and like curries, it only gets better with time, so make sure you save some leftovers for tomorrow’s lunch!

The method for the recipe is simple, just cook your sprouted chickpeas and rice, then throw everything into a pan and sauté. That’s it! We used a cast iron pan to help get a nice char on the vegetables, but you can also use any large frying pan. If your pan doesn’t have a lid, a similar sized pot lid or some tinfoil should do the trick (we used the lid from our largest pot). Covering helps cook the carrots faster. We tried not to stir too often to encourage some browning on the veggies.

Print Pin

Sprouted Rice and Chickpeas with a Moroccan Twist

In this recipe, sprouted brown rice and sprouted chickpeas pair perfectly with the famous North African spice mix "Ras el Hanout".

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Servings: 4

What You'll Need:

1¼ cups Second Spring Sprouted Brown Rice (dry)
¾ cup Second Spring Sprouted Chickpeas (dry)
2 large carrots
2 large zucchini (or 3 small)
½ medium onion
2 tsp chopped fresh parsley
1 tsp Ras el Hanout spice mix
1 tbsp coconut oil

Dressing

3 tbsp olive oil
1½ tbsp lemon juice
1 tsp Ras el Hanout Spice mix

Ras el Hanout spice mix (adapted from this recipe):

1 tsp nutmeg
1 tsp cinnamon
1 tsp ginger
¼ tsp cloves
1 tsp cumin
1 tsp coriander
1 tsp turmeric
¾ tsp paprika
½ tsp cayenne
¾ tsp black pepper
1 tsp salt

How To Make It:

Cook sprouted rice and sprouted chickpeas according to the directions on the back of the packages.
Combine all the ingredients in the Ras el Hanout spice mix.
Chop carrots, zucchini, onions and parsley. Whisk together dressing ingredients.
Add carrots, onion and ½ tbsp coconut oil to a pan and sauté on low-medium heat until onions are transparent, about 3-5 minutes.
Add zucchini and ½ tsp of Ras el Hanout spice mix to the pan and stir. Cover and continue to cook until carrots are tender crisp, stirring occasionally (about 15-20 minutes).
Once carrots are cooked, add sprouted chickpeas, sprouted rice and parsley and continue to cook for 5 minutes. Add another ½ tsp of the spice mix and the other ½ tbsp of oil if needed to allow everything to mix evenly.
Serve warm, drizzled with the dressing and garnished with parsley (optional).