طبخة صيامية للمسيحية🤭 #اكسبلور

Ingredients

• 3 tablespoons Olive Oil (extra‑virgin preferred)
• 2 cups Crackers (plain or lightly salted, broken into bite‑size pieces)
• 1 tablespoon Curry Powder (mild or medium, depending on heat preference)
• 1 tablespoon Salt (adjust to taste)
• 1 teaspoon White Pepper
• 1 teaspoon Black Pepper
• 1 medium Onion (diced)
• 4 cloves Garlic (minced)
• 1 small Green Bell Pepper (diced)
• 1 medium Carrot (peeled and diced)
• 2 medium Tomato (diced)
• 2 tablespoons Tomato Paste (or thick tomato sauce)
• 1 cup Long Grain Rice (rinsed until water runs clear)
• 1 cup Cooked Chickpeas (drained if canned; if using dried, soak overnight and cook)
• 2 cups Water

Instructions

1. Fry the crackers

   Heat 2 Tbsp olive oil in the skillet over medium heat. Add the broken crackers and stir continuously until they turn lightly golden and start to puff, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium

2. Season the crackers

   Sprinkle 1 Tbsp curry powder, 1 Tbsp salt, 1 tsp white pepper, and 1 tsp black pepper over the crackers. Toss quickly to coat, then transfer the crackers to a plate and set aside.

   Time: PT2M

3. Sauté aromatics

   Add the remaining 1 Tbsp olive oil to the same pan. Add the diced onion and sauté until translucent, about 3 minutes.

   Time: PT3M

   Temperature: Medium

4. Add garlic

   Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.

   Time: PT0.5M

   Temperature: Medium

5. Vegetable medley

   Add the diced green bell pepper, carrot, and tomato. Sauté, stirring occasionally, for 4‑5 minutes until the vegetables soften.

   Time: PT5M

   Temperature: Medium

6. Tomato base

   Stir in 2 Tbsp tomato paste, mixing it into the vegetables until evenly distributed.

   Time: PT1M

   Temperature: Medium

7. Combine rice and legumes

   Return the seasoned crackers to the pan. Add the rinsed rice and cooked chickpeas. Stir everything together for 2 minutes so the rice gets lightly toasted.

   Time: PT2M

   Temperature: Medium

8. Simmer

   Pour in 2 cups water, increase heat to bring to a rolling boil, then cover the pan, lower the heat to low, and let simmer for 15 minutes without lifting the lid.

   Time: PT15M

   Temperature: Low

9. Rest and serve

   Turn off the heat and let the pan sit, covered, for 5 minutes. Fluff the rice with a fork, taste and adjust salt if needed, then serve warm.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

60 g

Fat

8 g

Fiber

6 g