Turkish · Dinner
Chickpea and Rice Vegan Pilaf
Turkish pilaf built on long-grain basmati rice sautéed in olive oil with chickpeas, tomato paste and onion, brightened with fresh mint, dill and lemon. Simmered in vegetable stock until tender, then rested to fluff. Served warm as a vegan-friendly weeknight staple.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
388Calories
14.8gProtein
11.2gFat
61.5gCarbs
4.8gSugar
9.3gFiber
993mgSodium
0mgChol
1.6gSat Fat
625mgPotassium
78mgCalcium
3.7mgIron
0mcgVitamin B12
12mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
herb-salt
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Rinse the basmati rice under cold water in a fine sieve until water runs mostly clear, then drain well.
2
Sweat
Heat olive oil in a small saucepan over medium heat and cook the onion for 3 minutes until soft and translucent.
3
Saute
Stir in tomato paste and rice, cooking over medium heat for 2 minutes, stirring often, until grains look glossy.
4
Simmer
Add chickpeas, vegetable stock, salt and pepper. Bring to a boil, reduce to low, cover and simmer 15 minutes until rice is tender and liquid is absorbed.
5
Rest
Remove from heat and let covered for 10 minutes until the surface looks dry and fluffy.
6
Finish
Fold dill, mint and lemon juice through rice with a fork until evenly distributed.
7
Plate
Spoon pilaf onto a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g cooked chickpeas
- 130g130g basmati rice
- 4 tbsp56g olive oil
- 11 onion
- 2 tbsp2 tbsp tomato paste
- 1 1/2 cup360ml vegetable stock
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
