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!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Rice
Cuisine: Middle Eastern
Servings: 8- 12
Calories: 352cal
Author: Nagi | RecipeTin Eats
Ingredients
Chickpea Pilaf (Rice)
2tbspolive oil
1small onionfinely diced
2garlic clovesminced
1 1/2cupslong grain riceor basmati
2cans of chickpeas800g/28oz, drained
2 1/2cupswater
2tspcumin powder
2tspcoriander powder
2tspgaram masala powderor curry powder or 1/2 tsp coriander + 1/2 tsp all spice
1tspsalt
Black pepper
Instructions
Heat olive oil in a large saucepan over medium high heat.
Add the onion and garlic and sauté until the onion is translucent - around 3 minutes.
Add the rice and stir until the rice becomes translucent, coated with the oil.
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.
Remove from the stove, leaving the lid on, and set aside to reset for 10 minutes.
Fluff the rice up with a fork and serve with the Middle Eastern Shredded Lamb.