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Ingredients
- 130 g basmati rice
- 60 g red lentils
- 1100 g water
- 100 g onions, cut into quarters
- 4 garlic cloves
- 20 g olive oil
- 400 g canned crushed tomatoes
- 1 tbsp vinegar
-
1
heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l) - ½ tsp ground cumin
- ½ tsp dried chilli flakes, adjust to taste
- 1 tsp salt, adjust to taste
- 1 pinch freshly ground black pepper
- 80 g short dried pasta (e.g. elbow macaroni)
-
50
g cooked chickpeas, rinsed (weight after draining)
(optional)
or 50 g canned chickpeas, rinsed (weight after draining) (optional)
- Nutrition
- per 1 portions
- Calories
- 1330 kJ / 318 kcal
- Protein
- 10.1 g
- Carbohydrates
- 55.1 g
- Fat
- 6.4 g
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