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Zesty Mango & Chickpea Stir-Fry with Almond Saffron Rice
Enjoy a quick and easy dinner with mango chickpea stir-fry and almond saffron rice. Nutrient-rich, vegan, and bursting with flavor!
In the world of quick and easy dinners, finding a recipe that is both nutritious and bursting with unique flavors can be a challenge. Enter the Zesty Mango & Chickpea Stir-Fry with Almond Saffron Rice—a dish that introduces an unexpected twist with its vibrant combination of sweet mangoes, protein-packed chickpeas, and the aromatic allure of saffron-infused rice. This dish is not only a feast for the senses but also a powerhouse of vitamins, fiber, and plant-based protein.
Mangoes provide a natural sweetness and a dose of vitamin C, while chickpeas add heartiness and essential nutrients. The saffron rice, enriched with crunchy almonds, elevates the meal with its subtle fragrance and satisfying texture. This recipe utilizes minimal oil, relies on whole foods, and is entirely plant-based, making it a perfect choice for those seeking a wholesome yet speedy dinner solution.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Chinese
Enjoy a quick and easy dinner with mango chickpea stir-fry and almond saffron rice. Nutrient-rich, vegan, and bursting with flavor!
Ingredients
- • basmati rice: 1 cup
- • saffron threads: a pinch
- • sliced almonds: 1/4 cup
- • vegetable broth: 1 3/4 cups
- • olive oil: 2 tablespoons
- • red onion, sliced: 1 medium
- • red bell pepper, julienned: 1 large
- • ripe mango, cubed: 1 large
- • canned chickpeas, drained and rinsed: 1 can (15 oz)
- • fresh coriander leaves, chopped: 1/4 cup
- • lime juice: 2 tablespoons
- • garlic cloves, minced: 2
- • salt and pepper: to taste
- • chili flakes: 1/2 teaspoon (optional)
Instructions
- 1 Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring the vegetable broth to a boil, add the saffron threads, and stir in the rice. Cover and reduce the heat to low, allowing it to simmer for about 15 minutes or until the liquid is absorbed.
- 2 While the rice is cooking, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced almonds and toast them until golden brown, about 2 minutes. Remove almonds from the skillet and set aside.
- 3 In the same skillet, add the remaining tablespoon of olive oil and sauté the red onion and bell pepper until they begin to soften, approximately 3-4 minutes. Stir in the garlic and cook for an additional 1 minute until fragrant.
- 4 Add the cubed mango and chickpeas to the skillet, stirring to combine. Cook for 3-4 minutes until the mango is heated through and slightly softened, taking care not to overcook.
- 5 Season the stir-fry with lime juice, salt, pepper, and chili flakes (if using). Stir in half of the chopped coriander leaves, reserving the rest for garnish.
- 6 Fluff the cooked saffron rice with a fork and gently fold in the toasted almonds. Serve the mango and chickpea stir-fry over the almond saffron rice, garnishing with the remaining coriander leaves.
Serving Suggestions
- • This vibrant dish pairs beautifully with a side of fresh cucumber salad, which adds a refreshing crunch and balances the sweetness of the mango. For a complete meal, consider serving with a chilled herbal tea like mint or hibiscus, which complements the dish's tropical flair. Alternatively, a simple green salad with a light vinaigrette can also enhance the flavors of this dish, while providing additional fiber and nutrients for a well-rounded dinner experience.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to maintain the moisture of the rice and stir-fry. For best results, reheat on the stovetop over low heat until warmed through.
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