The Minuette - Inspector J

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Monday, April 5, 2021

Leblebije sa spanacem i integralnim pirincem (Chickpeas with spinach and wholemeal rice)

Rucak

Sastojci: 100g spanaca + 2 cena belog luka + 1 kasika soka od limuna, 100g leblebija + 1 manji mladi luk + 1/4 kasicice kima u prahu + 1/4 kasicice cimeta u prahu + 1 kasicica paste paradajza + 2 kasike vode + 100g pasiranog paradajza, 125g integralnog pirinca + 440ml vode.

Priprema:

1) Spanac oprati. Beli luk oljustiti i sitno iseckati. Leblebije potopiti u vodu i ostaviti preko noci. Ocediti. Mladi luk oljustiti i sitno iseckati. Integralni pirinac oprati u nekoliko hladnih voda. Ocediti.

2) Staviti leblebije u serpu, preliti vodom i na srednje niskoj temperaturu (3) kuvati 1 sat dolivajuci vodu po potrebi. Ocediti.

3) U serpu staviti pirinac i preliti sa vodom i na srednje niskoj temperaturi (3) kuvati oko 50 minuta. Ako je potrebno dodati jos vode.

4) U tiganju na maslinovom ulju proprziti beli luk. Dodati spanac i sok od limuna i dinstati, na srednje niskoj temperaturi (3) poklopljeno dok ne omeksa. Posoliti po ukusu.

5) Dodati 100g leblebija i na srednjoj niskoj temperaturi (3) prziti 2 minuta mesajuci. Dodati kim i cimet i prziti jos 2 minuta mesajuci. Dodati mladi luk i prziti jos 2 minuta. Dodati paradajz pasti i vodu i promesati. Dodati pasirani paradajz i prziti jos 2 minuta.

6) U plasticnu posudu staviti pirinac, do njega staviti spanac i do njega leblebije.

7) Kada se ohladi cuvati u frizideru do 4 dana.

Lunch

Ingredients: 100g spinach + 2 cloves of garlic + 1 tablespoon lemon juice, 100g chickpeas + 1 small spring onion + 1/4 teaspoon cumin powder + 1/4 teaspoon cinnamon powder + 1 teaspoon tomato paste + 2 tablespoons water + 100g mashed tomatoes, 125g wholemeal rice + 440ml water.

Preparation:

1) Wash the spinach. Peel a garlic clove and finely chop it. Soak chickpeas in water and leave overnight. Drain. Peel a spring onion and garlic and chop finely. Wash the integral rice in a few cold waters. Drain.

2) Put chickpeas in a pot, pour over water and cook on medium low heat (3) for 1 hour, adding water as needed. Drain.

3) Put rice in a pot and pour over water and cook on medium low heat (3) for about 50 minutes. If necessary add more water.

4) In a frying pan, fry garlic in olive oil. Add spinach and lemon juice and sauté, covered over medium-low heat (3) until soft. Add salt to taste.

5) Add 100g of chickpeas and fry on medium low heat (3) for 2 minutes, stirring. Add cumin and cinnamon and fry for another 2 minutes, stirring. Add the spring onions and fry for another 2 minutes. Add tomato paste and water and stir. Add the mashed tomatoes and fry for another 2 minutes.

6) Put rice in a plastic box, put spinach and chickpeas next to it.

7) When cool, store in the refrigerator for up to 4 days.

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