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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:

  • 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
  • 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).