Description
A fragrant and flavorful Chickpea Rice Pilaf featuring basmati rice cooked to perfection and tossed with spiced chickpeas, fresh herbs, sultanas, and crispy fried shallots. This dish combines aromatic spices like cumin and garam masala to create a delicious vegetarian meal that can be served warm or at room temperature.
Ingredients
Scale
Rice and Water
- 1 cup uncooked basmati rice (or long grain or wild rice)
- 1 1/2 cups water
- 1/2 tsp cooking salt / kosher salt
Chickpeas and Spices
- 1 1/2 tins (21 oz / 600g) chickpeas, drained but still wet
- 1/4 tsp cooking salt / kosher salt
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tbsp olive oil
Herbs and Extras
- 1/4 cup parsley leaves
- 1/4 cup coriander / cilantro leaves
- 1/4 cup sultanas or currants
- Black pepper, to taste
- 1/2 cup fried shallots (store bought)
Instructions
- Steam rice: Combine the basmati rice, water, and 1/2 tsp salt in a medium saucepan over high heat. Bring to a boil without the lid, then immediately cover with a lid and reduce the heat to medium low (or low for larger burners). Let it simmer quietly for 12 minutes without stirring or lifting the lid. After the water is absorbed, remove from heat and let it rest, covered, for 10 minutes to absorb any remaining moisture.
- Prepare spiced chickpeas: While the rice cooks, place the drained chickpeas in a bowl and toss them with 1/4 tsp salt, ground cumin, and garam masala until evenly coated. Heat 1 tbsp olive oil in a large pan over high heat, add the chickpeas and shake the pan occasionally, cooking for about 1 minute until warmed through and fragrant. Alternatively, you can roast the chickpeas in an oven preheated to 350°F (180°C) for 5 minutes. Set aside, keeping them warm if desired.
- Toss ingredients together: Once the rice has rested, transfer it to a large bowl. Add the spiced chickpeas, parsley, coriander, sultanas, and a fresh grind of black pepper. Gently toss all the ingredients together, allowing the chickpea spices to distribute throughout the rice. Taste and adjust salt if needed.
- Add crispy shallots and serve: Finally, fold in the crispy fried shallots to add a crunchy texture and extra flavor. Serve the pilaf warm or at room temperature as a delicious vegetarian main or side dish.
Notes
- The garam masala can be substituted with curry powder or a combination of ground coriander and cinnamon for a different spice profile.
- The water quantity is specific to basmati rice; adjust if using other rice varieties.
- Store-bought fried shallots add a convenient crunchy topping, but you can fry your own shallots if preferred.
- Do not stir rice while cooking to ensure fluffy, non-sticky grains.
- This dish is perfect for make-ahead meals as flavors meld beautifully when rested.
