A great way to introduce legumes! This warmly spiced dish is laced with sweet dates that counter the lemon and spice for new palettes. One serving packs 10 gms fiber! One test family said this dish reminds them of “sweet and sour chicken”.

Lemon Chick Peas

Lemon Chickpeas

2 cups basmati brown rice
pinch salt
1 whole organic lemon
1 large white onion (diced)
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp cayenne
1/4 tsp salt
dash black pepper (opt)
(2) 19oz cans chick peas, drained
3 medium juicy ripe tomatoes, diced
1 cup diced pitted dates
1 tbsp lemon juice

1/ Rinse rice and add to a heavy saucepan. Add 4 cups of water and salt and bring to a boil. Reduce to low and put a tight lid on, simmering for 50-60 minutes, or use a rice cooker or pressure cooker according to machine directions.

2/ Prepare lemon by washing the rind well, squeezing juice and reserve. Scrap away pithy part (white membrane) of lemon, and slice rind into thin strips (or grate) retaining about 2 Tbsp (25mL).

3/ Slice onion and sauté in water  in a heavy skillet, frying onion and spices at medium heat, stirring occasionally until lightly browned and softened.

4/ Add chickpeas and lemon strips and stir until heated for several minutes. Add tomato and dates and simmering for several minutes, until fruit is warmed and slightly softened.

5/ Remove from heat and stir in lemon juice. Serve over cooked rice.