Let’s Get Cooking – Bali: Mango and Chickpea Tabouli
This recipe from Ayu Spicy is loaded with protein and keeps for several days refrigerated – where it just gets better.
Mango & Chickpea Tabouli – Serves 4-6
- 1/4 cup fresh orange juice
- 2 limes, juiced
- 1 1/2 Tbl. Indian curry powder, toasted in a dry frying pan
- 2/3 cup yogurt (for vegans – substitute soy yogurt or coconut yogurt. See https://reneeriley.wordpress.com/?s=coconut+yogurt)
- 1 tsp. orange zest, grated – just the orange part not the white pith
- 1 cup cooked rice or quinoa
- 1 can (439 g, about 16 oz) garbanzo beans (chickpeas), drained
- 1/4 cup raisins
- 1 ripe mango cut into 1 1/2 cm x 1 1/2 cm pieces (under 2 inch cubes)
- 2 Tbl. coriander leaf, chopped
- 1/4 cup toasted slivered almonds
In a medium sized bowl mix the orange and lime juices, the curry powder, yogurt, and the orange zest. When this is well mixed add the cooked rice or quinoa and stir again.
Now add the garbanzo beans and raisins, mixing well. Finally add the mango pieces and the chopped coriander leaf and mix gently.
Set the tabouli aside, covered, for at least an hour for the flavors to mix and mature. When you are ready to eat, turn it onto a serving dish and garnish with the toasted almonds.
This tabouli keeps well in the fridge. If you plan to have leftovers, don’t sprinkle all the almonds on at once but save some for when it comes ot of the fridge an sprinkle on just before serving.
Enjoy your meal!
“Salamat makan,” Renée
from: “Food Glorious Food” Bali Advertiser, 12-26 Oct. 2016, 45)