Fragrant Chickpea Rice Pilaf
Total time: 15 minutes
Yields: 6 servings
Author: Nagi
Source: https://www.recipetineats.com/chickpea-rice-pilaf/
Ingredients
- 1 cup basmati rice
- 1.5 cups water
- 0.5 teaspoon salt
- 1.5 tins chickpeas
- 0.25 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 tablespoon olive oil
- 0.25 cup parsley leaves
- 0.25 cup cilantro (coriander) leaves
- 0.25 cup sultanas or currents
- black pepper, to taste
- 0.5 cup fried shallots
Instructions
Combine rice, water and 1/2 teaspoon salt in a saucepan, bring to boil, turn down then simmer for 8 to 10 minutes until the water is mostly absorbed. Remove from heat and let rest for 10 minutes - it will absorb the remaining water.
While rice is cooking, combine chickpeas, 1/4 teaspoon salt, cumin and garam masala in a bowl, toss to coat.
Heat 1 tablespoon olive oil in large pan over high heat, add the chick peas and shake the pan every now and then for 1 minute. Alternatively, you can roast them in the oven at 350F/180C for 5 minutes. Set aside - you can leave them in the pan if you want.
After the rice has rested, combine with the chickpeas, parsley, coriander and sultanas, and a grind of black pepper. Some of the spice on the chickpeas will come off and disperse throughout the rice - this is supposed to happen. Adjust salt if necessary.
Lastly, toss through the crispy shallots. Serve warm or at room temperature.
Combine rice, water and 1/2 teaspoon salt in a saucepan, bring to boil, turn down then simmer for 8 to 10 minutes until the water is mostly absorbed. Remove from heat and let rest for 10 minutes - it will absorb the remaining water.
While rice is cooking, combine chickpeas, 1/4 teaspoon salt, cumin and garam masala in a bowl, toss to coat.
Heat 1 tablespoon olive oil in large pan over high heat, add the chick peas and shake the pan every now and then for 1 minute. Alternatively, you can roast them in the oven at 350F/180C for 5 minutes. Set aside - you can leave them in the pan if you want.
After the rice has rested, combine with the chickpeas, parsley, coriander and sultanas, and a grind of black pepper. Some of the spice on the chickpeas will come off and disperse throughout the rice - this is supposed to happen. Adjust salt if necessary.
Lastly, toss through the crispy shallots. Serve warm or at room temperature.
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