South African Vegetarian “Bobotie” Breakfast Bowls

Allergens

Nuts (almonds)

Ingredients

• 2 cups cooked brown rice
• 1 can (400g) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 1 small green bell pepper, finely chopped
• 1 small red bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup raisins or sultanas
• 1/4 cup almonds, roughly chopped
• 1/2 cup vegetable broth
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add onion, green bell pepper, red bell pepper, garlic, and ginger. Sauté until softened, about 5 minutes.
2. Stir in turmeric, cumin, ground coriander, paprika, salt, and pepper. Cook for another minute.
3. Add chickpeas, raisins or sultanas, almonds, and vegetable broth to the skillet. Bring to a simmer and cook for about 10 minutes until the mixture thickens slightly.
4. Stir in cooked brown rice and parsley, mix well. Adjust seasoning if needed.
5. Serve warm in bowls with your choice of breakfast sides such as avocado slices or grilled tomatoes.

Chef’s Insight

This vegetarian twist on the classic South African Bobotie is perfect for breakfast or brunch, and its flavors will transport you to a warm South African kitchen.

Notes

Be sure to cook the mixture long enough to thicken it slightly, as this will make for a more satisfying breakfast bowl.