5 from 15 votes
Middle Eastern Shredded Lamb with Chickpea Pilaf (Rice) - easy and fast to prepare, with everyday ingredients. Amazing, exotic flavour.
Chickpea Pilaf (Rice)
5 mins
15 mins
20 mins
This rice pairs fabulously with the Middle Eastern Shredded Lamb. You could just serve it with plain rice, but adding these extra flavours really turns this into a spectacular centrepiece for a feast!
Course: Rice
Cuisine: Middle Eastern
Servings: 8 - 12
Calories: 352 kcal
Author: Nagi | RecipeTin Eats
Chickpea Pilaf (Rice)
  • 2 tbsp olive oil
  • 1 small onion finely diced
  • 2 garlic cloves minced
  • 1 1/2 cups long grain rice or basmati
  • 2 cans of chickpeas 800g/28oz, drained
  • 2 1/2 cups water
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp garam masala powder or curry powder or 1/2 tsp coriander + 1/2 tsp all spice
  • 1 tsp salt
  • Black pepper
  1. Heat olive oil in a large saucepan over medium high heat.
  2. Add the onion and garlic and sauté until the onion is translucent - around 3 minutes.
  3. Add the rice and stir until the rice becomes translucent, coated with the oil.
  4. Add remaining ingredients. Place the lid on and bring to a boil, then turn the heat down to low. Cook for 12 to 15 minutes, or until all the liquid has been absorbed.
  5. Remove from the stove, leaving the lid on, and set aside to reset for 10 minutes.
  6. Fluff the rice up with a fork and serve with the Middle Eastern Shredded Lamb.

Chickpea Rice Pilaf Nutrition, assuming 12 servings