Chickpeas Pilaf -

Chickpeas Pilaf

A chickpeas, cumin and garlic-scented rice dish with chickpeas and carrots. Inspired by an Uzbek beef-and-lamb pilaf, this vegetarian version is rich in flavor, easy to prepare, and perfect for pairing with roasted meats or serving on its own.

No ratings yet

Print Pin

Course: dinner, lunch, Side Dish

Cuisine: Caribbean, Indian, Mediterranean, West Indian

Keyword: channa rice, chickpeas pilaf, chickpeas rice, cumin rice

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 343kcal

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