ArabianCuisineFrenchIndianItalianMainsPakistaniQuick & EasyRice

Chickpea Rice Pilaf

20 mins Cook
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10 minutes to prepare without any chopping, followed by the most challenging part: practicing patience while allowing the rice to rest for another 10 minutes. This dish is an authentic celebratory delight hailing from the Middle East, serving as a magnificent centerpiece for any feast.

Rice
nomnomwow.com Chickpea Rice Pilaf

While its aroma might be more delicate compared to the previously shared Middle Eastern Rice (Mejadra), its flavors are still so rich that you can savor it as is. Complement it with simple roasted vegetables or a grilled fish, and you have a complete meal. For a twist, consider trying the Shredded Lamb variation, featuring slow-cooked Middle Eastern Spiced Lamb paired with Chickpea Rice Pilaf!

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Chickpea Rice Pilaf

Chickpea Rice Pilaf

maimoona
10 minutes to prepare without any chopping, followed by the most challenging part: practicing patience while allowing the rice to rest for another 10 minutes. This dish is an authentic celebratory delight hailing from the Middle East, serving as a magnificent centerpiece for any feast.
prep time
10 mins
cooking time
20 mins
servings
2
total time
30 mins

Equipment

Ingredients

  • 1 cup uncooked basmati rice (or long grain or wild rice)

  • 1 1/2 cups water (Note 2)

  • 1/2 tsp salt

  • 1 1/2 tins (21 oz / 600 g) chickpeas , drained, but still wet

  • 1/4 tsp salt

  • 1 tsp cumin

  • 1 tsp garam masala (Note 1 for substitutions)

  • 1 tbsp olive oil

  • 1/4 cup parsley leaves

  • 1/4 cup cilantro (coriander) leaves

  • 1/4 cup sultanas or currents

  • Black pepper

  • 1/2 cup fried shallots , store bought (Note 3)

Instructions

1
Here's the consolidated version of the instructions you provided:
2
In a saucepan, bring together rice, water, and 1/2 tsp salt. Bring it to a boil, then reduce the heat and let it simmer for 8 to 10 minutes until most of the water is absorbed. Remove from heat and allow it to rest for 10 minutes, during which it will absorb the remaining water.
3
While the rice is cooking, mix chickpeas, 1/4 tsp salt, cumin, and garam masala in a bowl, ensuring even coating.
4
Heat 1 tbsp olive oil in a large pan over high heat. Add the seasoned chickpeas and occasionally shake the pan for about 1 minute. Alternatively, you can roast them in the oven at 350°F (180°C) for 5 minutes. Set them aside; you can leave them in the pan if preferred.
5
Once the rice has rested, combine it with the chickpeas, parsley, coriander, sultanas, and a sprinkle of black pepper. Some of the spices from the chickpeas will mingle with the rice, creating a desired flavor infusion. Adjust salt to taste.
6
Lastly, mix in the crispy shallots. This dish can be served warm or at room temperature.

Notes

In place of garam masala, you have the option to use curry powder, or as a final alternative, a blend of coriander and allspice. It's advisable to consult the instructions on the rice packaging for precise water-to-rice ratios. While a general guideline is 1 cup of rice to 1 1/2 cups of water, variations can arise due to diverse rice types and brands. Fried shallots can be conveniently purchased from the Asian section of supermarkets. The delectable salty, crispy, and oily elements they bring elevate this dish significantly. Opting for store-bought fried shallots not only imparts excellent flavor but also spares considerable time (and oil), circumventing the need to fry your own onions.
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