Are you someone who doesn’t like wasting leftover rice? Looking for a healthy and delicious dish to use the leftover rice? Look no further because I have for you this spicy chickpea tomato rice with kale. It’s easy to make and can be customized to suit your taste preferences. You can even add a protein of your choice like tofu, chorizo or tempeh for that well-balanced meal.

This recipe is an excellent way to repurpose and enjoy leftover rice. Using pre-cooked rice not only saves time but also ensures a quick and flavorful one-pot meal with chickpeas, tomatoes, and kale. The leftover rice easily absorbs aromatic spices and flavors during the cooking process, making it a convenient and delicious option for a satisfying meal. Serve with a dollop of homemade soy yoghurt and I can guarantee it’s “lip-smacking” good.

Using leftover rice

Using leftover rice is a widespread practice in India. It aligns with the cultural and culinary traditions of the country, where rice is a staple food. In many Indian households, leftover rice is creatively repurposed into various dishes, such as fried rice, pulao, khichdi, or mixed with different spices and vegetables to make quick and flavorful one-pot meals. This practice not only helps minimize food waste but also reflects the resourceful and frugal approach to cooking that is ingrained in Indian culinary traditions. Repurposing leftover rice is a practical and efficient way to make the most of available ingredients while adding diverse flavors to everyday meals. Check my recipe on How to Cook Fluffy Rice.

Repurposing rice with One-pot Chickpeas Tomato Rice with Kale

One-pot meals have surged in popularity due to their time-saving convenience, easy preparation, and minimal cleanup. With straightforward recipes, these dishes appeal to a broad spectrum of home cooks, requiring minimal culinary expertise. The appeal lies in their versatility, allowing for creative combinations of proteins, vegetables, grains, and spices to suit diverse tastes and dietary preferences. Moreover, the streamlined cooking process with just one pot or pan reduces both preparation and cleanup time, making these meals an attractive option for individuals with busy schedules. Additionally, the cost-effective nature of one-pot meals, often using affordable ingredients, makes them a budget-friendly choice, contributing to their widespread adoption as a practical and accessible approach to home cooking.

Repurposing leftover rice is a practical and resourceful culinary practice that not only reduces food waste but also offers various advantages. By revamping leftover rice into new dishes, individuals contribute to a more sustainable approach to cooking, minimizing the environmental impact associated with food disposal. Moreover, this practice is time-efficient, providing a quick and convenient solution for busy schedules. It is also cost-effective, as it eliminates the need to purchase additional ingredients. Reusing leftover rice offers the advantage of saving time and effort.

Ingredients and substitutes

You will need:

• Vegetable Oil
• Mustard seeds
• Green chili peppers
• Curry leaves
• Thinly sliced onion
• Turmeric
• Ground red chili
• Chickpeas (can or soaked overnight)
• Ripe Tomatoes
• Cooked rice
• Kale (or substitute with spinach)
• Salt
• Fresh coriander/cilantro leaves

Substitutes

1. Green Chili Peppers: Substitute with jalapeños, serrano peppers, or any other chili pepper you prefer. Adjust the quantity based on your spice preference.
2. Curry Leaves: If curry leaves are unavailable, you can skip them or substitute with a small amount of curry powder for a similar flavor.
3. Onion: Use red or white onions interchangeably. Shallots can also be a good substitute for a milder flavor
4. Ground Red Chili: If you want to omit the heat or don’t have ground red chili, you can use chili powder or cayenne pepper in smaller quantities, adjusting to taste.
5. Cooked Rice: Any variety of cooked rice works. You can use white rice, brown rice, quinoa, or couscous depending on your preference.
6. Kale: Substitute with spinach, Swiss chard, or any leafy green of your choice.
7. Fresh Coriander/Cilantro Leaves: If you don’t have fresh coriander or cilantro, you can use parsley for a similar fresh herb flavor.

Instructions

• Heat oil in a large pot over medium heat. Add mustard seeds and wait for them to pop, indicating the oil is ready. Add green chilies and curry leaves, sauté until fragrant.

• Add thinly sliced onions, sauté until golden brown and caramelized. Stir in turmeric and ground red chili (if using), cook for 30 seconds. Add chickpeas, coat them in spices.

• Add chopped tomatoes and a pinch of salt, cover, and cook until tomatoes break down. Stir in kale or spinach until wilted.

• Add leftover rice, ensuring it’s coated with the tomato-chickpea mixture and heated through. Adjust consistency by cooking longer or adding more water if needed.

• Turn off the heat, taste, and adjust seasoning. Serve in bowls, garnished with fresh coriander or cilantro leaves. Enjoy!

Tips for Making Chickpea Tomato Rice with Kale:

1. Heat the Oil Properly:
   • Ensure the oil is adequately heated before adding mustard seeds. The popping of mustard seeds indicates the oil is flavored and ready for the next ingredients.
2. Caramelize Onions for Depth:
   • Take the time to sauté thinly sliced onions until golden brown and caramelized. This adds a sweet depth to the dish.
3. Mind Turmeric and Ground Red Chili Timing:
   • Stir in turmeric and ground red chili quickly, allowing them about 30 seconds of cook time to release flavors without burning. Cooking turmeric in hot oil is crucial to enhance its color, aroma, and flavor.
4. Adjust Consistency During Cooking:
   • Monitor the dish’s consistency while adding rice and cooking. If it seems too wet, cook a bit longer for the desired thickness, or add more water if it’s too dry.
5. Experiment with Greens:
   • Feel free to experiment with different greens like spinach if kale is unavailable or based on personal preference. like: Spinach, Swiss Chard, Collard Greens, Mustard Greens, Arugula, Chard and Beet Greens.

Storing

Storing Chickpea Tomato Rice with Kale:

Refrigeration:

• Allow the dish to cool to room temperature before storing.
• Transfer the chickpea tomato rice into airtight containers or sealable plastic bags.
• Store in the refrigerator for up to 3-4 days.

Freezing:

• If planning to store for an extended period, consider freezing for longer shelf life.
• Portion the chickpea tomato rice into freezer-safe containers or resealable bags.
• Label with the date for easy tracking.
• Freeze for up to 2-3 months.

Thawing and Reheating:

• To use frozen chickpea tomato rice, thaw overnight in the refrigerator.
• Reheat in the microwave or on the stove, adding a splash of water if needed to restore moisture.
• Ensure it reaches a safe and uniform temperature before serving.

Check out my other Rice recipes:

1. Spicy Tofu Rice-Stuffed Zucchinis
2. Lemon Rice
3. Vegan Biryani