Black Rice with Chickpeas and Zucchini, is a very tasty and at the same time light dish, a unique dish that can be served either cold or warm.
I love black rice because it stays perfectly al dente and well-separated, it is also characterized by a more intense flavor and aroma, a rice that is untreated and hence rich in many properties and fibers.
The recipe is very simple, after boiling the rice, add the zucchini and chickpeas, sauté everything and our dish is ready.
But now let’s go to the kitchen and I’ll show you how to prepare Black Rice with Chickpeas and Zucchini
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- Difficulty: Very Easy
- Cost: Low Cost
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s see together what we need to prepare
- 5.64 oz black rice
- 2.82 oz cooked, boiled chickpeas
- 2 zucchini
- 0.35 oz turmeric powder
- pepper
- 1 shallot
- salt
- extra virgin olive oil
Tools
- 1 Frying Pan
- 1 Wooden Spoon
- 1 Pot
Steps
Let’s start preparing
Let’s start preparing the black rice with chickpeas and zucchini; start by cooking the rice: fill a pot with plenty of water and bring it to a boil, add the rice, salt and cook for about 15 minutes.
Follow the cooking instructions on the black rice package.
Cut the zucchini into cubes and slice the shallot.Heat a pan, add a drizzle of oil, turmeric, zucchini, and shallot.
Add the pre-cooked chickpeas without cooking water.
Sauté over high heat for a few minutes.
Adjust the salt, then lower the heat and continue cooking until the zucchini are soft but still slightly crunchy.
Drain the rice once cooked, add it to the chickpeas and zucchini and sauté everything together for a few minutes.
Our dish is ready.
Enjoy your meal!!
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