Fragrant Chickpea Rice Pilaf

Name: Fragrant Chickpea Rice Pilaf
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 6
Cuisine: middle eastern
Ingredients: 1 cup uncooked basmati rice ((or long grain or wild rice)); 1 1/2 cups water ((Note 2)); 1/2 tsp cooking salt / kosher salt; 1 1/2 tins (21 oz / 600g) chickpeas (, drained, but still wet); 1/4 tsp cooking salt / kosher salt; 1 tsp ground cumin; 1 tsp garam masala ((Note 1 for substitutions)); 1 tbsp olive oil; 1/4 cup parsley leaves; 1/4 cup coriander / cilantro leaves; 1/4 cup sultanas or currents; Black pepper; 1/2 cup fried shallots (, store bought (Note 3))

5.00 (9)

⏱ 15 mins 🍽 Serves 6 🌶 middle eastern 🏷 Rice

This fragrant Middle Eastern pilaf combines basmati rice with spiced chickpeas, fresh herbs, and sweet sultanas for a dish packed with flavour. Requiring minimal preparation and no chopping, it is ready in just 15 minutes. The final touch of crispy fried shallots adds a delightful crunch. It's a complete meal on its own or a perfect accompaniment to grilled fish or roasted vegetables.

Ingredients

1 cup uncooked basmati rice ((or long grain or wild rice))
1 1/2 cups water ((Note 2))
1/2 tsp cooking salt / kosher salt
1 1/2 tins (21 oz / 600g) chickpeas (, drained, but still wet)
1/4 tsp cooking salt / kosher salt
1 tsp ground cumin
1 tsp garam masala ((Note 1 for substitutions))
1 tbsp olive oil
1/4 cup parsley leaves
1/4 cup coriander / cilantro leaves
1/4 cup sultanas or currents
Black pepper
1/2 cup fried shallots (, store bought (Note 3))

Method

Place the rice, 1 1/2 cups water, and 1/2 tsp salt into a medium saucepan and bring to the boil over high heat without a lid. Once boiling, cover with the lid and reduce the heat to medium low. Leave it to simmer with the lid on for 12 minutes until the water is absorbed, avoiding any stirring. Take it off the heat, keeping the lid on, and allow it to rest for 10 minutes.
As the rice cooks, mix the drained chickpeas with 1/4 tsp salt, 1 tsp cumin, and 1 tsp garam masala in a bowl. Warm 1 tbsp olive oil in a large pan over high heat, add the chickpeas, and shake the pan occasionally for 1 minute. You may also roast them in an oven at 350F/180C for 5 minutes. Set them aside once done.
Once the rice has rested, gently mix it with the prepared chickpeas, 1/4 cup parsley, 1/4 cup coriander, and 1/4 cup sultanas. Add a grind of black pepper. The spices from the chickpeas will coat the rice. Taste and add more salt if needed.
Finally, gently fold the 1/2 cup of crispy fried shallots into the rice mixture. This dish can be served warm or at room temperature.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryRice

Cuisinemiddle eastern

AuthorNagi | RecipeTin Eats