Description
Flavorful chickpea and black rice jollof with smoked mackerel
Ingredients
Scale
- 2 medium smoked mackerel fillets, sliced
For the jollof rice
- 240g organic black rice
- 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 jumbo garlic clove, finely chopped
- 3 tablespoons tomato puree
- 1 chicken or vegetable stock cube
- 1 teaspoon Madras curry powder
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne (optional)
- 1 large bayleaf, dried
- 1 can cooked chickpeas, drained and rinsed
For the salad
- 1 large cucumber, sliced then quartered
- 560g cherry tomatoes, quartered
- 1 bag mixed salad leaves
- 1 tablespoon extra-virgin olive oil
- Salt and black pepper, to taste
Instructions
- Rinse the black rice thoroughly under cold running water, then set aside.
- Heat olive oil in a large, non-stick lidded saucepan on medium heat, then add onion. Fry for one minute until softened. Add tomato puree and bay leaf, fry for four minutes without burning, then add garlic, paprika, cayenne and curry powder. Keep frying for one minute until fragrant, then stir in chickpeas, black rice and vegetable stock cube.
- Season with a pinch of salt, mix thoroughly to combine, then flatten the top of the rice.
- Add warm water to cover the rice by about one inch. Bring to the boil, then turn the heat down to the lowest. Cover the pot first with foil, then put the lid on and cook until the rice fully absorbs the liquid. If necessary, keep adding small amounts of water until the rice softens to your desired texture.
- Combine all the ingredients for the salad in a large bowl.
- Divide the rice, salad and smoked mackerel between four bowls. Garnish with fresh parsley if you wish. Enjoy!
Nutrition
- Serving Size: Per serving
- Calories: 679
- Sugar: 15.7g
- Sodium: 440mg
- Fat: 32.8g
- Saturated Fat: 5.5g
- Unsaturated Fat: 16.8g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 10.5g
- Protein: 25.1g
- Cholesterol: 31.5mg