Turkish · Dinner
Rice with Chickpeas
A Turkish rice pilaf made with basmati rice and chickpeas, sautéed with onion and tomato paste, simmered in vegetable stock until fluffy, then finished with butter and fresh parsley. Served warm as a side or light vegetarian main.
$2
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
430Calories
11.2gProtein
11.8gFat
73.5gCarbs
4.6gSugar
7.9gFiber
650mgSodium
31mgChol
5.1gSat Fat
430mgPotassium
60mgCalcium
2.8mgIron
0mcgVitamin B12
8mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
herb-salt
all-time-classics
vegan
Instructions
1
Prep
Rinse the basmati rice under cold running water in a fine sieve until the water runs clear, then drain and set aside the chickpeas and dice the onion.
2
Sweat
Heat the butter and olive oil together in a small saucepan over medium heat; add the onion and cook 4 minutes, stirring, until soft and translucent.
3
Bloom
Stir in the tomato paste and paprika; cook over medium heat 1 minute until the tomato paste darkens and the raw smell fades.
4
Saute
Add the rinsed rice and drained chickpeas and stir over medium heat 2 minutes until every grain is glossy and coated in the tomato-onion mixture.
5
Simmer
Pour in the vegetable stock and black pepper, bring to a boil over high heat, then cover, reduce to low, and simmer 15 minutes until rice is tender and liquid is absorbed.
6
Rest
Remove the pan from the heat and let it stand covered for 5 minutes so the grains firm up.
7
Plate
Fluff the pilaf gently with a fork, scatter the parsley over the top and serve warm in a shallow bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup280g basmati rice
- 1 cup120g, about half a 15 oz can, drained cooked chickpeas
- 11 onion
- 2 tbsp2 tbsp tomato paste
- 1 1/2 cup360ml vegetable stock
- 2 tbsp28g butter
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp paprika
- 2 tbsp2 tbsp parsley
