1 - 540 ml can of chickpeas, rinsed thoroughly and drained
22 ml (1½ tbsp) olive oil
2.5 ml (½ tsp) garlic powder
2.5 ml (½ tsp) paprika (smoked, if possible)
2.5 ml (½ tsp) ground cumin
2.5 ml (½ tsp) celery salt
Purple cabbage, finely chopped
1 zucchini, cut lengthwise in thin slices and rolled
Cherry tomatoes in various colours, cut in half
1 medium white onion, sliced
Cook the rice according to the package directions, but add a little bit less water than indicated and do not overcook, to ensure it is cooked al dente. Add salt and pepper at the start of cooking.
While the rice is cooking, dry the chickpeas thoroughly using paper towel and then place them in a medium bowl. Drizzle a little olive oil over the chickpeas and then sprinkle on the four seasonings. Add salt and pepper to taste, then place the chickpeas on a baking sheet covered with a sheet of foil. Roast for 20 minutes in a preheated oven at 450° F (230° C). Add the duck legs 12 minutes before the end of the cooking time.
Fill 4 to 6 large soup bowls about half full with the basmati rice. Decorate with the roasted chickpeas, thinly sliced meat from the duck legs, finely chopped red cabbage, zucchini rolls, cherry tomatoes and chopped onion. Sprinkle with hemp seeds and serve immediately with an Asian salad dressing of your choice.
Recipe developed by Nicolas Vallée, professional chef