Mushrooms, apples and cranberries with fried chickpeas and rice

Mushrooms, apples and cranberries with fried chickpeas and rice

This surprising combination is very easy to make and really tasty. Cranberries are very sour so I combine them with apples to sweeten them. The mushrooms make the dish hearty and the chickpeas add crunchiness.

       • 750 kcal per person  

Ingredients

For two people:

  • Fresh ingredients and groceries
    • two small apples (I used 1 1/2 large ones)
    • 1 mug of frozen cranberries
    • pack of chestnut mushrooms (ordinary mushrooms are fine too)
    • 1 tin chickpeas
    • 1 teaspoon chopped ginger
  • From the store cupboard
    • 1 teaspoon ground cumin
    • 2 tablespoon sunflower seeds
    • 2 tablespoon sesame seeds
    • 1 cup basmati rice
    • 1 tablespoon olive oil
    • 1 tablespoon soy sauce

Preparation

  • Cook the rice (see basics for how to cook rice).
  • While the rice is cooking:
    • Cook the frozen cranberries in the microwave for 3 minutes at full power (900 W).
    • Peel & slice the apples and add them to the cranberries, cook in the microwave for 3 minutes at full power (900 W).
    • Wash, clean & slice the mushrooms.
    • Cook the mushrooms in the microwave for 3 minutes at full power (900 W).
    • Heat the olive oil and fry the ginger, cumin and seeds for a few minutes on medium heat.
    • Add the chickpeas and fry for a few minutes on high heat.
    • Add the soy sauce and stir.
    • Add the mushrooms and stir-fry on high heat for a few minutes, then on low heat for a few more minutes.
  • Serve with the rice.

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