A one-pot chickpeas, garlic, and cumin rice dish, inspired by Uzbek flavors. Vegetarian-friendly and perfect with lamb, potatoes, or as a main on its own.
Table of Contents
This Chickpeas Pilaf was made to go with the Herb Roasted Leg of Lamb, Lemon Roasted Potatoes, and Steamed Green Beans I’ve already shared. I’ve also posted the full prep video for this entire menu on YouTube.
The inspiration for this dish came from my brother-in-law’s Uzbek friends, who once made a rice dish with beef and lamb fat that blew everyone away. This chickpeas pilaf is lighter, meatless, and just as good side dish. It’s become a regular and popular favorite on our holiday table.
WHY THIS RECIPE WORKS
- Toasted cumin and slow-steamed garlic give it depth
- The chickpeas add texture and protein
- Comes together in one pot
- Makes a strong vegetarian main or a side dish
- Comforting and crowd-pleasing
SHOPPING LIST
- Extra Virgin Olive Oil – Adds depth and smoothness. Use a robust one for better flavor.
- Good-Quality Butter – This makes a difference. Use European-style butter if possible (like Kerrygold) for richness.
- White Onion – Milder and sweeter than yellow onions, perfect for building flavor without overpowering the dish.
- Whole Cumin Seeds (Geera) – Essential for that nutty, toasted aroma. Look for it at Caribbean, Indian or Middle Eastern stores, or in the bulk spice section of well-stocked grocery stores.
- Carrot – Adds subtle sweetness and color. Regular orange carrots work best.
- Garlic – A whole head, cut crosswise. It softens as it steams and infuses the rice with flavor.
- Canned Chickpeas – Use a good-quality brand like Eden or Goya. You can also use cooked-from-scratch chickpeas if you prefer.
- Basmati or Long-Grain Rice – Basmati gives the best texture and aroma. Look for aged basmati (Daawat, Tilda, or Royal brands) in the rice aisle or international section. I also like using this brand.
- Chicken Broth, Vegetable Stock, or Hot Water – Use broth for more flavor, but water works too. Choose low-sodium if buying packaged stock.
WHAT TO SERVE THIS CHICKPEAS PILAF WITH
- Herb Roasted Leg of Lamb
- Lemon Roasted Potatoes
- Steamed Green Beans
- Yogurt or cucumber raita
WATCH THE VIDEO
I walk through this full menu—including how to time everything, in a new video on my YouTube channel(link in the recipe card below).
We’re shaped by the meals we share, and this one’s a favorite in our story. It’s simple, satisfying, and always hits the table hot—just how I like it.
TIPS FOR SUCCESS
- Use a heavy-bottomed pot: This prevents scorching on the bottom and helps the rice cook evenly.
- Toast the cumin until golden: Don’t rush this step—it builds the foundation of flavor.
- Rinse your rice: This removes excess starch and keeps the grains from getting sticky.
- Seal the pot well: Trapping steam is key to perfectly cooked rice.
- Let it rest: Don’t skip the 10-minute rest after cooking. It finishes the pilaf gently and allows everything to set.
VARIATIONS
- Add raisins or dried apricots: For a subtle hint of sweetness.
- Top with crispy onions or toasted almonds: For texture and a little crunch.
- Spice it up: Add a pinch of chili flakes or a minced hot pepper if you like heat.
- Swap the grain: Try this with bulgur or quinoa for a twist.
- Make it vegan: Just use all olive oil instead of butter.
FAQ
Can I use brown rice instead of white?
Yes, but you’ll need to increase the liquid and cooking time significantly. Expect a chewier texture.
Where can I find whole cumin seeds?
Check Caribbean, Indian, Middle Eastern, or Latin grocery stores. They’re also available online or in the bulk spice aisle of many supermarkets.
Is this dish freezer-friendly?
Yes! Cool completely, then store in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.
How do I reheat leftovers?
Add a splash of water, cover, and reheat on the stovetop over low heat until warmed through.
Chickpeas Pilaf
Ingredients
- 2 tbsp extra virgin olive oil
- 4 tbsp butter divided
- ½ white onion sliced
- 1 tsp whole cumin seeds
- 1 carrot julienned
- 1 head garlic halved horizontally
- 1 can chickpeas 15 oz, drained and rinse
- 2 cups basmati or long-grain rice rinsed
- 3 cups hot water chicken broth, or vegetable stock
Instructions
Sauté the aromatics:
- Heat olive oil and 2 tbsp of butter in a nonstick pot over medium heat. Add cumin seeds and toast until golden. Add the onion and cook for 3 minutes.
Add chickpeas and veg:
- Stir in chickpeas and cook for 1 minute. Add the julienned carrot and halved garlic head. Stir for another minute.
Add rice and liquid:
- Mix in the rinsed rice and remaining butter. Pour in the hot water or broth. Bring to a boil.
Steam to finish:
- Once the rice grains appear at the surface (about 5 minutes), cover tightly. Move to the smallest burner, reduce heat to low, and cook undisturbed for 20 minutes.
Rest and fluff:
- Let the rice sit, covered, for 10 minutes. Fluff gently with a fork before serving.
Video
Nutrition
DID YOU LOVE THIS RECIPE? LEAVE A RATING AND COMMENT
If you made this Chickpeas Pilaf and enjoyed it, please leave a 5-star rating and a comment in the recipe card above! I also recommend checking out the full prep video on my YouTube channel where I show how to put this entire menu together in real time. Your feedback supports this work and helps others find simple, delicious, globally inspired recipes.
QUESTIONS OR CONCERNS? WRITE ME
Have questions about this recipe—or any others on the blog? Leave a comment below or reach out directly at [email protected]. I’m happy to help troubleshoot, offer suggestions, or just talk about food. Happy cooking, and thanks for being here!
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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.