Caramelised ginger chickpeas with rice
A Vietnamese dinner for the galley that copes with rough seas, can be made ahead and frozen, about 35 min hands-on.
- Dinner
- Vietnamese
- ⏱ 35 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Canned chickpeas600 g (150 g)
- Fresh ginger24 g (6 g)
- Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
- Brown sugar32 g (8 g)
- Soy sauce60 g (15 g)
- Black pepper2 g (0.5 g)
- Spring onion / scallion40 g (≈ 2.5 spring onions) (10 g (≈ 0.5 spring onion))
- Sunflower / vegetable oil32 g (8 g)
- White rice (long grain)300 g (75 g)
Method
- Start the rice: 12 minutes, lid on.
- Melt the sugar in the oil until amber, 2 minutes; add ginger and garlic.
- Add chickpeas, soy, pepper and 50 ml water per serving; simmer 10 minutes until sticky. Top with spring onion.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Make ahead: cook in port and freeze in portions.
- Contains: Gluten, Soy — always check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 605
- protein
- 18 g
- fat
- 12 g
- carbs
- 106 g
- sugar
- 14 g
- fibre
- 11 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes