Rice And Chickpea Pilaf Recipe

Name: Rice And Chickpea Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive or coconut oil, divided; 2 teaspoons cumin seeds; 1/2 teaspoon (or more to taste) each caraway, fennel and coriander seeds; 250 grams (aka 1 cup) cooked chickpeas (canned, or freshly cooked from 120g dry); 2-3 teaspoons garam masala; 2 large onions, sliced; 80 grams (1/3-1/2) cup dried cranberries/currants; 3 cups cooked basmati rice (from 300g/1.5 cups dry); 4-5 tablespoons tamari (or soy sauce); 1 bunch each parsley and dill, chopped; 1/2 bunch coriander/cilantro, chopped; Salt & pepper

Servings: persons

3 tablespoons olive or coconut oil, divided
2 teaspoons cumin seeds
1/2 teaspoon (or more to taste) each caraway, fennel and coriander seeds
250 grams (aka 1 cup) cooked chickpeas (canned, or freshly cooked from 120g dry)
2-3 teaspoons garam masala
2 large onions, sliced
80 grams (1/3-1/2) cup dried cranberries/currants
3 cups cooked basmati rice (from 300g/1.5 cups dry)
4-5 tablespoons tamari (or soy sauce)
1 bunch each parsley and dill, chopped
1/2 bunch coriander/cilantro, chopped
Salt & pepper

1
["Heat 1 tbsp oil on a medium-high heat and fry the whole spices for about a minute, or until they become fragrant. Then add the chickpeas, a few dashes of salt, and the ground spices. Toss to coat the chickpeas and cook for a further few minutes, until everything is browned and smells toasty. Put the chopped herbs in the bowl you want to serve the pilaf in, then pour the chickpeas over the top, so they absorb all the herby aroma and the herbs stick to them.", "Heat the remaining oil on a medium heat and add about half the onion (so as not to crowd the pan - it works out, trust me). Caramelise until lightly golden and stringy, then add the rest of the onion and do the same.
2
Don't worry about the onion burning - the black bits where the onion catches are what make it delicious. If you notice this happening, add a litte water and scrape up the black bits.", "Meanwhile, soak the dried fruit in some hot water. You can use that water to keep the onions from sticking if you need to - just keeps some of it for the next step.", "Once the onions are all nice and jammy, add the dried fruit (and the remaining soaking water). Then add the cooked rice to warm it through. Stir in the tamari/soy sauce.", "Transfer everything into your serving bowl and toss thoroughly.", "Voila!"]

740

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive or coconut oil, divided, 2 teaspoons cumin seeds, 1/2 teaspoon (or more to taste) each caraway, fennel and coriander seeds, 250 grams (aka 1 cup) cooked chickpeas (canned, or freshly cooked from 120g dry), and more.

Yes, Rice And Chickpea Pilaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice And Chickpea Pilaf

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