Nut & Seed Nutrient Boosters With Chickpeas & Lentils
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 30minutes
Total time is 30minutes
Serve is for 16 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
16
- 60grams chickpeas, soaked overnight
- 30grams brown rice
- 100grams red split lentils
- 75grams broccoli, chopped
- 2 red capsicum, deseeded and finely chopped
- 25grams pumpkin seeds
- 25grams sunflower seeds
- 1teaspoons thyme leaves
- 85grams cashew nuts
- 50grams whole almonds
- 2teaspoons tamari
- 1teaspoons brown miso paste (to coat)
- 1 celery stick, finely chopped
Method
Step 1 of 7
Drain the soaked chickpeas and rinse under cold water. Place in a pan with 300ml of boiling, salted water. Bring back to the boil, cover, and simmer for 1 hour until the chickpeas are soft, but not soggy - they should have some “bite”. Drain and put to one side.
Step 2 of 7
Bring the rice to the boil in salted water, then simmer for about 30 minutes until really soft. Drain and put to one side.
Step 3 of 7
Rinse the lentils under cold water. Place in a pan with 300ml of boiling, salted water. Bring back to the boil, cover, and simmer for 10minutes until the lentils are soft, but not soggy. Drain and put to one side.
Step 4 of 7
Combine the rice, lentils, broccoli, capsicum, celery, seeds, and thyme in a large bowl.
Step 5 of 7
Put the chickpeas, nuts, tamari, and miso in a food processor and whizz unti lyou have a rough paste. - you don’t want a purée. Add this mixture to the rice bowl, combine well and season.
Step 6 of 7
Preheat the oven to 180°C (Gas 6). Line a large baking tray with baking parchment. Divide the mixture into 16 evenly sized portions and roll into balls. If you wish, roll the balls in sesame seeds and/or chia seeds, to coat them. Place on the baking tray.
Step 7 of 7
Bake in the preheated oven for 20 minutes until golden brown. Remove and leave to cool on a wire rack for a few minutes before serving hot. Alternatively, serve cold.
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