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The Easiest, Most Flavorful Chickpea and Rice Pilaf – vegetarian recipe
Stav Kogan

The Easiest, Most Flavorful Chickpea and Rice Pilaf

A fast, flavorful, and filling one-pot wonder. This Rice with Chickpeas dish comes together in about 30 minutes and creates a complete protein powerhouse. It's a simple, wholesome meal that proves you don't need a complicated recipe to create something truly delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 medium bell pepper, any color, finely chopped
  • 1.5 cups (340 g / 12 oz) chopped ripe or canned tomatoes, with juice
  • 1.25 cups (300 ml) vegetable stock or water
  • 2 tablespoons (30 ml / 1 fl oz) dry sherry (optional)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1.5 cups (275 g / 9.7 oz) long-grain white rice
  • 1 cup (165 g / 5.8 oz) cooked chickpeas, rinsed and drained
  • For a nuttier flavor, toast the dry rice in the pot with the onions for a minute before adding the liquids.
  • Make it a complete one-pot meal by adding 1 cup (240 ml) of chopped firm tofu, spinach, or frozen peas during the last 5 minutes of cooking.
  • Swap the grain! This recipe works beautifully with quinoa, pearled barley, or bulgur. Just adjust the liquid and cooking time accordingly.

Method
 

  1. Heat the olive oil in a medium pot or Dutch oven with a tight-fitting lid over medium-high heat.
  2. Add the onion, garlic, and bell pepper.
  3. Cook, stirring occasionally, until the onion has softened, about 5 minutes. 2.
  4. Pour in the chopped tomatoes, vegetable stock, and sherry (if using).
  5. Add the bay leaf, a generous pinch of salt, and several grinds of black pepper.
  6. Bring the mixture to a rolling boil. 3.
  7. Stir in the rice and the drained chickpeas. Give it one good stir to combine everything, then reduce the heat to low. 4.
  8. Cover the pot and let it simmer gently until all the liquid is absorbed and the rice is tender, about 20 minutes. Avoid lifting the lid while it cooks. 5.
  9. Remove the pot from the heat and let it stand, covered, for 5 minutes.
  10. Remove the bay leaf, fluff the rice with a fork, taste, and adjust seasoning if necessary.
  11. Serve warm.
  12. Don't be afraid to experiment with spices!
  13. Add 1 tablespoon (15 ml / 0.5 fl oz) of curry powder, garam masala, or smoked paprika along with the onions for a completely different flavor profile.

Nutrition

Calories: 450kcalCarbohydrates: 85gProtein: 12gFat: 7g

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