Ingredients
1 cup canned chickpeas
1 cup leek (green leaves only)
1 slice medium grated carrots
1 large lime
1 cup fresh parsley
1 cup medium grain brown rice
1 tablespoon olive oil
2 teaspoons Low FODMAP Spice Mix (Chili Seasoning Mix)
1 teaspoon Kosher salt
4 tablespoons gluten-free all purpose flour
1/5 cup mint chutney or any other yogurt dip, for serving
Preparation
Pre-cook the brown rice. Grate the carrots and set aside. Chop the fresh parsley and the green leaves of the leek. Squeeze out the juice of a lime. Also, wash the canned chickpeas.
