Middle Eastern · Lunch
Rice Pilaf with Chickpeas
A Middle Eastern one-pot pilaf combining basmati rice and chickpeas simmered in vegetable stock with cumin and cinnamon, topped with sautéed onion, toasted almonds, and fresh parsley. Served warm as a light lunch or side alongside yogurt or salad.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
443Calories
14.1gProtein
13.2gFat
67.8gCarbs
5.3gSugar
9.6gFiber
556mgSodium
0mgChol
1.6gSat Fat
523mgPotassium
99mgCalcium
4.2mgIron
0mcgVitamin B12
7.8mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
spice-route
vegan
Instructions
1
Prep
Rinse basmati rice under cold water in a fine sieve until water runs clear, then drain.
2
Sauté
Heat olive oil in a saucepan over medium heat, add onion, and cook 4 to 5 minutes until soft and lightly golden.
3
Bloom
Stir cumin, cinnamon, and turmeric into the pan and cook 30 seconds until fragrant.
4
Simmer
Add rice and chickpeas, pour in vegetable stock, season with salt, bring to boil, then reduce heat to low, cover, and simmer 15 to 18 minutes until liquid is absorbed.
5
Rest
Remove from heat, cover, and let stand 5 minutes until grains separate.
6
Plate
Fluff pilaf with a fork, transfer to plate, and scatter almonds and parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup190g basmati rice
- 1 1/2 cup400g cooked chickpeas
- 11 onion
- 2 tbsp2 tbsp olive oil
- 2 cup480ml vegetable stock
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground turmeric
- 2 tbsp18g almonds
- 2 tbsp2 tbsp parsley
