Fragrant Chickpea Rice Pilaf
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6
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Course
Side Dish
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Cuisine
Middle Eastern
Fragrant Chickpea Rice Pilaf
Description
The recipe begins by steaming basmati rice with water and a pinch of salt until all liquid is absorbed, then letting it rest covered to finish cooking. Meanwhile, drained chickpeas are seasoned with salt, ground cumin, and garam masala, then quickly sautéed in olive oil or roasted for added flavor. The sautéed chickpeas are combined with the rice after resting, along with chopped fresh parsley, coriander leaves, sultanas for sweetness, and freshly ground black pepper.
Fried shallots, purchased ready-made from Asian grocery sections, are added to the dish to contribute a crunchy, savory contrast. The pilaf showcases the warmth of Indian spices through cumin and garam masala, balanced by herbs and a subtle sweetness from raisins. The rice remains fluffy and separate, while the chickpeas are slightly crisped on the outside.
The pilaf can accompany many dishes or serve as a vegetarian main. Substitutions for garam masala include curry powder or a combination of coriander and allspice. Attention to rice-to-water ratio is important for perfect texture. Using store-bought fried shallots saves time and adds a distinctive edge to the dish.
Ingredients
Basmati rice
- 1 cup basmati rice or long grain or wild rice, uncooked
- 1 1/2 cups water (Note 2)
- 1/2 tsp kosher salt or cooking salt
Spiced chickpeas
- 1 1/2 tins (21 oz / 600g) chickpeas , drained, but still wet
- 1/4 tsp kosher salt or cooking salt
- 1 tsp cumin ground
- 1 tsp garam masala (Note 1 for substitutions)
- 1 tbsp olive oil
- 1/4 cup parsley leaves
Add-ins
- 1/4 cup Coriander aka cilantro leaves
- 1/4 cup sultana or currents
- black pepper
- 1/2 cup shallot store bought (Note 3, fried
Instructions
- Steam rice - Combine rice, water and 1/2 tsp salt in a medium saucepan over high heat. Bring to the boil (without the lid), then put the lid on and immediately turn the heat down to medium low (or low, for large burners). Simmer with the lid on for 12 minutes or until the water is absorbed. No stirring, no peeking! Remove from the heat (lid still on) and let it rest for 10 minutes - it will absorb the remaining water.
- Spiced chickpeas - While rice is cooking, combine chickpeas, 1/4 tsp salt, cumin and garam masala in a bowl, toss to coat. Heat 1 tbsp olive oil in large pan over high heat, add the chick peas and shake the pan every now and then for 1 minute. Alternatively, you can roast them in the oven at 350F/180C for 5 minutes. Set aside - you can leave them in the pan if you want.
- Toss - After the rice has rested, combine with the chickpeas, parsley, coriander and sultanas, and a grind of black pepper. Some of the spice on the chickpeas will come off and disperse throughout the rice - this is supposed to happen. Adjust salt if necessary.
- Lastly, toss through the crispy shallots. Serve warm or at room temperature.
Notes
- Garam masala can be substituted with curry powder or a mix of coriander and allspice when unavailable.
- Check the rice package instructions for precise water-to-rice ratios, as brands and types differ.
- Store-bought fried shallots add crunchy, flavorful texture and save time over frying onions yourself.
User Reviews
Overall Rating
5
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