This delicious Iraqi Vermicelli Rice and Chickpea Broth dish was made by one of our members at our Myatts Field North session. This delicious dish was very popular and is lovely served with a big helping of salad.
- 400g rice
- 1 onion, diced
- 200g vermicelli noodles
- Sunflower oil
- 100g raisins
- 1 x 400g tin of chickpeas
- 1 tsp turmeric
- 1 tsp curry powder
- Measure out the rice into cups, you will need 2 parts rice to 1 part water (so if you have 2 cups of rice you will need 4 cups of water). Soak the rice for 30 minutes in cold water. Measure out the required amount of water for your rice (point 1 above) and place it in a medium sized pan.
- Meanwhile prepare the other ingredients. Fry the onions gently in about 1 tablespoon of oil, for approximately 5 minutes until it starts to colour.
- Drain the chickpeas and place them in a medium pan with approximately 500 mils of hot water. Add the onions, turmeric and curry powder and simmer for about 15 minutes.
- In a separate frying pan, heat a little oil and add the vermicelli noodles. Cook until they start to brown, stirring from time to time. Add the raisins, and enough hot water to cover the noodles. Cook on a low heat for approximately 10 minutes, until the noodles have absorbed the water. The noodles should be soft, so add a little more water if they are too hard. Then remove from the heat.
- Bring the pan of water for your rice to the boil. Drain the soaked rice and once the water is boiling add this to the pan. Partially cook the rice (approximately 7-8 minutes), it is ready once it rises to the top of the water and should still be a little crunchy. Drain the rice and place it back in the saucepan, stir through a little oil, place a lid on it and cook on a low heat for approximately 15 minutes.
- Serve the rice in shallow bowls with the noodle mixture on top alongside the chickpea broth.