Friday, July 25, 2014
Rice and Chickpea Pilaf
I recently bought a packet of dried chickpeas , soaked the whole bag in water over night , cooked it till the chickpeas were one and then place in a ziplock freezer bag and popped in my freezer. The canned ones are nice but I love the nutty taste you get from the dried ones.
This is a recipe I came up with to serve with my curries, especially beef and chicken ones. This is a perfect recipe to make to serve during Eid day or any other day.
Recipe Rice and Chickpea Pilaf.
1 cup basmathi rice, washed and drained
1 cup cooked chickpeas or canned chickpeas
1 small onion, finely chopped
1 clove garlic , grated
1/2 inch ginger grated
1-2 tomatoes chopped
1/2 tsp tumeric
1/2 tsp cumin seeds
finely chopped coriander stems ( handful)
finely chopped coriander leaves ( handful)
2 cups hot water ( + an extra 1/2 cup)
1 chicken stock cube
oil ( olive oil or vegetable oil)
1. Heat oil add cumin seeds and let them pop and crackle, add onion and coriander stems and tomatoes cook till they soften.
2. Add ginger and garlic cook for 1 minute.
3. Mix the stock cube into 2 cups water , set aside. Add the rice into the onion mixture along with tumeric and mix well till rice is well coated with the mixture. Stir in chick peas. Finally pour the chicken stock mixture and a pinch of salt, cook over a medium heat, uncovered till the water evaporates from the top. Taste a bit of rice to check if it needs more water, add the extra 1/2 cup if necessary.
4. Once the water evaporates from the top, place the lid and cook over a low heat for 3-5 minutes. Switch off , leave it like this for another 5 minutes and then stir in the chopped coriander leaves. Serve.