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Home Collections 15 Minute Meals

Chickpea Rice Pilaf

By:Nagi
Published:6 Jun '14Updated:9 Aug '20
19 Comments
Recipe v

10 minutes of prep, no chopping, then the hardest part is patience while the rice rests for 10 minutes. This is an authentic celebration dish of the Middle East, a great centre piece for a feast. The fragrance of this dish is more subtle than the Middle Eastern Rice (Mejadra) that I posted previously, but still so flavoursome you can eat it just as is. It only needs plain roasted vegetables to accompany it, or a simple piece of grilled fish to make a complete meal.

Try the Shredded Lamb version of this – slow cooked Middle Eastern Spiced Lamb with Chickpea Rice Pilaf!

Middle Eastern Chickpea Rice - delicately fragrant, and only requiring 5 minutes prep, so darn tasty!

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Fragrant Chickpea Rice Pilaf

Author: Nagi | RecipeTin Eats
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Rice
Middle Eastern
5 from 8 votes
Servings6
Tap or hover to scale
Print
  • 29
A very simple, delicately fragranced chickpea rice that is simple to make with minimal prep - no chopping! The addition of herbs, sultanas and crunchy pieces of shallots make this really special. I love this dish so much I can eat it plain - it certainly has plenty of flavour. It only needs to be accompanied with a simple piece of grilled fish or roasted vegetables and you have yourself a complete, satisfying, wonderful meal.

Ingredients

  • 1 cup uncooked basmati rice (or long grain or wild rice)
  • 1 1/2 cups water (Note 2)
  • 1/2 tsp salt
  • 1 1/2 tins (21 oz / 600 g) chickpeas , drained, but still wet
  • 1/4 tsp salt
  • 1 tsp cumin
  • 1 tsp garam masala (Note 1 for substitutions)
  • 1 tbsp olive oil
  • 1/4 cup parsley leaves
  • 1/4 cup cilantro (coriander) leaves
  • 1/4 cup sultanas or currents
  • Black pepper
  • 1/2 cup fried shallots , store bought (Note 3)

Instructions

  • Combine rice, water and 1/2 tsp salt in a saucepan, bring to boil, turn down then simmer for 8 to 10 minutes until the water is mostly absorbed. Remove from heat and let rest for 10 minutes - it will absorb the remaining water.
  • While rice is cooking, combine chickpeas, 1/4 tsp salt, cumin and garam masala in a bowl, toss to coat.
  • Heat 1 tbsp olive oil in large pan over high heat, add the chick peas and shake the pan every now and then for 1 minute. Alternatively, you can roast them in the oven at 350F/180C for 5 minutes. Set aside - you can leave them in the pan if you want.
  • After the rice has rested, combine with the chickpeas, parsley, coriander and sultanas, and a grind of black pepper. Some of the spice on the chickpeas will come off and disperse throughout the rice - this is supposed to happen. Adjust salt if necessary.
  • Lastly, toss through the crispy shallots. Serve warm or at room temperature.

Recipe Notes:

1. You can substitute the garam masala with curry powder, or as a last resort, coriander + all spice.
2. Always refer to the rice package instructions for exact water-rice ratios. 1 cup of rice to 1 1/2 cups of water is generally the rule of thumb, but different brands and different types of rices can differ.
3. Fried shallots are store bought and found in the asian section of supermarkets. The salty, crunchy, oily bits are what takes this dish to the next level. Store bought fried shallots are so tasty and it saves so much time (and oil…) rather than frying your own onion.
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

 

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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19 Comments

  1. DULCE JOHNSTON says

    July 28, 2023 at 3:53 pm

    Thank you for making cooking straightforward & easy for one in her 70s. I just came across your website a week ago and am excited to try some. Much appreciated.

    Reply
  2. Peter says

    July 26, 2023 at 7:15 am

    This is the most gorgeous rice. It is difficult for us to get fried shallots locally, (Newfoundland, Canada), and as it is that time of year I substituted some of my fried garlic scapes. Now that is the ultimate in taste. Along with your Chicken Shwarma. Thank you for your recipes.

    Reply
  3. Cecilia Calixto says

    April 4, 2023 at 5:49 pm

    5 stars
    Nice your recipes, every Ramadan, I cook for the fotoor of my employer it’s delicious.

    Reply
  4. Jessica says

    December 18, 2022 at 1:22 am

    Can I use dried cranberries or dates instead of the sultanas?

    Reply
  5. Maria says

    August 2, 2022 at 11:42 am

    5 stars
    So flavourful and so easy to make! I served it with your chicken shawarma and it was so good 😋!

    Reply
  6. Mrskpt says

    July 27, 2022 at 7:00 am

    5 stars
    Loved this side dish, I served it room temperature and the halves perfectly for a couple.

    Reply
  7. Dianne Herft says

    April 24, 2022 at 6:24 pm

    This might be a silly question but when it comes to rice measurements in recipes like this. Are you referring to a standard cup size or the rice measuring cup that comes with rice cookers and generally a bit smaller?
    Thank you!!

    Reply
    • Nagi says

      April 24, 2022 at 6:54 pm

      Standard cup size Dianne – I always prefer weighs to cups – more accurate!! N x

      Reply
      • Dianne says

        April 24, 2022 at 7:36 pm

        Thank you so much!! 🙂

        Reply
  8. Kimberlee Tanner says

    March 28, 2022 at 3:48 pm

    5 stars
    Just made this and I was blown away by the flavor. It was yummy with your lamb kofta, yogurt sauce, and carrot/cabbage salad. Very easy recipes and a hit with my family. I love your recipes and site.

    Reply
    • Nagi says

      March 28, 2022 at 4:06 pm

      I’m happy you liked it Kimberlee! N x

      Reply
  9. Penny says

    November 3, 2020 at 4:49 pm

    5 stars
    Great recipe, really quick and very tasty, thanks for giving alternative spice, I thought I had plenty of cumin, but jar was sadly almost empty, added a little curry as well. Thank you again

    Reply
  10. Kathleen says

    August 21, 2019 at 1:15 am

    5 stars
    Nagi, can’t tell you how much I love this receipe for taste and ease. Such a surprise. I used French’s fried onions in a can.

    Reply
  11. Eve Nichols says

    December 7, 2017 at 1:57 pm

    5 stars
    Nagi, am going to try this lovely dish. One query…unable to obtain the crispy shallots anywhere in NZ…can I just cook ordinary shallots for this one?

    Reply
    • Nagi says

      December 8, 2017 at 6:27 am

      Hi Eve! Absolutely – or finely sliced onion of any type 🙂 Just shallow fry until crisp then drain on paper towels and the key is to SALT well!!!

      Reply
      • James Garcia says

        October 11, 2018 at 10:47 am

        5 stars
        I just made this tonight for my family and made the onions myself. I cannot believe the flavors this dish has. It was a huge hit. I will absolutely make it again!!

        Reply
        • Nagi says

          October 12, 2018 at 12:54 pm

          So glad you enjoyed this James!! N x

          Reply
  12. Chelsey says

    May 17, 2016 at 12:23 pm

    I just had pilaf for dinner last night! Though with bulgur instead of rice. Next time I’ll have to try your recipe with rice 🙂

    Reply
    • Nagi says

      May 17, 2016 at 3:46 pm

      Oooh! Hope you do try it! 🙂

      Reply

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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