Turkish · Dinner
Rice with Chickpeas (Dairy-Free)
A Turkish rice pilaf simmered with chickpeas, onion, tomato paste and a warm touch of cumin and paprika, finished with dairy-free margarine instead of butter. Light, savoury and slightly nutty from toasted rice, it is served warm as a side or light main with a lemon wedge.
$2
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
420Calories
11.8gProtein
11.5gFat
73.2gCarbs
6.2gSugar
7.4gFiber
610mgSodium
0mgChol
2.3gSat Fat
530mgPotassium
58mgCalcium
3.4mgIron
0mcgVitamin B12
10mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Rinse the basmati rice in a fine sieve under cold water until the water runs clear, then drain and set aside.
2
Sauté the onion in dairy-free margarine and olive oil over medium heat for 4 minutes until softened and translucent.
3
Stir in the tomato paste, cumin and paprika, cooking over medium heat for 1 minute until the paste darkens and oil turns red.
4
Add the rice to the pan and stir over medium heat for 2 minutes until the grains look opaque and coated in the tomato mixture.
5
Stir in the chickpeas, vegetable stock and salt, then bring to a boil over high heat. Cover, reduce to low heat and simmer for 15 minutes until the rice is tender and liquid is fully absorbed.
6
Remove from heat and let stand covered for 10 minutes so the grains firm up.
7
Plate
Fluff the pilaf gently with a fork, scatter over the parsley and serve warm with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g basmati rice
- 260gcanned chickpeas
- 70g70g onion
- 30g30g tomato paste
- 28g28g dairy-free margarine
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp cumin
- 1/2 tsp1/2 tsp paprika
- 360ml360ml vegetable stock
- salt, to taste
- 8g8g parsley
- 22 lemon wedge, to serve
