Description
This Fragrant Chickpea Rice Pilaf is a flavorful and hearty dish combining fluffy basmati rice with spiced chickpeas, fresh herbs, and sweet sultanas. Enhanced with aromatic cumin, garam masala, and crispy fried shallots, it’s perfect as a wholesome main or a tasty side, served warm or at room temperature.
Ingredients
Scale
Rice & Water
- 1 cup uncooked basmati rice (or long grain or wild rice)
- 1 1/2 cups water
- 1/2 tsp cooking salt / kosher salt
Spiced Chickpeas
- 1 1/2 tins (21 oz / 600g) chickpeas, drained but still wet
- 1/4 tsp cooking salt / kosher salt
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tbsp olive oil
Toppings & Garnishes
- 1/4 cup parsley leaves
- 1/4 cup coriander / cilantro leaves
- 1/4 cup sultanas or currants
- Black pepper, to taste
- 1/2 cup fried shallots, store bought
Instructions
- Steam Rice: Combine the rice, water, and 1/2 teaspoon salt in a medium saucepan over high heat. Bring the mixture to a boil uncovered. Once boiling, immediately cover with a lid and reduce the heat to medium-low or low if using a large burner. Simmer without stirring or lifting the lid for 12 minutes until the water is absorbed. Remove from heat while keeping the lid on, and let the rice rest for 10 minutes to fully absorb remaining moisture.
- Prepare Spiced Chickpeas: While the rice cooks, place the drained chickpeas, 1/4 teaspoon salt, ground cumin, and garam masala into a bowl and toss to evenly coat the chickpeas. In a large pan, heat 1 tablespoon olive oil over high heat. Add the spiced chickpeas and shake the pan occasionally for about 1 minute to heat and lightly toast them. Alternatively, you can roast the chickpeas in a preheated oven at 350°F (180°C) for 5 minutes. Set aside, optionally leaving them in the pan.
- Toss Ingredients: Once the rice has rested, transfer it to a large bowl and add the spiced chickpeas, chopped parsley, chopped coriander, and sultanas or currants. Grind fresh black pepper over the mixture to taste. Gently toss everything together; some of the chickpea spices will transfer to the rice, enhancing the overall flavor. Adjust salt if needed.
- Add Crispy Shallots and Serve: Finally, fold in the crispy fried shallots for added texture and flavor. Serve the pilaf warm or at room temperature as a delicious main dish or side.
Notes
- You can substitute garam masala with curry powder or a blend of ground coriander and cinnamon if unavailable.
- If you prefer, use wild or long grain rice instead of basmati; adjust water quantity slightly if needed according to rice type.
- Store-bought fried shallots add crunch and umami, but you can make your own by thinly slicing shallots and frying until golden.
- Resting the rice after cooking is essential for perfect fluffy texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: chickpea rice pilaf, spiced chickpeas, basmati rice, garam masala, vegetarian rice dish, easy pilaf recipe, fragrant rice pilaf
