Chickpea Rice with Tomato Ragout and Burrata

Ingredients

• 250 g reis‑fit (natur rice 8 minutes)
• iodized salt (with fluoride)
• 800 g mixed colorful tomatoes (e.g., cherry, egg, beefsteak)
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 bunch basil (20 g)
• 400 g Chickpeas (canned; drained weight)
• 0.5 tsp dried thyme
• 0.25 tsp paprika powder
• 0.25 tsp Cumin Powder
• pepper to taste
• 150 g burrata

Instructions

1. 1.

   Add the reis‑fit natural rice to 500 ml boiling salted water, stir once and simmer on low heat in a covered pot for 8–10 minutes. Remove from heat, fluff the rice briefly and let it rest for a few minutes.

2. 2.

   Meanwhile wash the tomatoes and cut them in half or quarters depending on size, removing stems. Peel the garlic and slice thinly. Heat 1 tbsp oil in a pan and sauté the garlic over medium heat for 2–3 minutes. Add the tomatoes and simmer over low to medium heat for 5–7 minutes.

3. 3.

   Wash the basil, shake dry and roughly chop the leaves. Drain the chickpeas, let them dry and mix with remaining oil, thyme, paprika and cumin. Roast the chickpeas in a hot pan over medium heat for 3–4 minutes.

4. 4.

   Combine the tomato ragout with basil and season with salt and pepper. Mix the roasted chickpeas with the rice and divide onto four plates. Spoon the tomato ragout over each plate. Tear the burrata slightly and garnish the ragout with it.