Rice and Chickpea Pilaf

This is our take on a simple but delicious rice pilaf with chickpeas as the protein source. There are many ways that you could modify this dish to add different flavours, textures and nutrients. Nuts and seeds go really well sprinkled on top, and you could experiment endlessly with different spices. Give it a go and see what creations you can come up with.

INGREDIENTS

• 1 large onion, thinly sliced

• 3 cloves of garlic, minced

• 1 tbsp olive oil

• 1 tsp cumin seeds

• 4 cloves

• 1/2 tsp turmeric

• 1/2 tsp garam masala

• 1 cup of chickpeas, rinsed and drained

• 1 cup of basmati rice

• 2 cups of vegetable broth

• 1/2 cup of raisins (other dried fruit like cranberries or apricots can work well too)

• Salt and pepper to taste

METHOD

Heat the olive oil in a large pan on a medium heat. Add the cumin seeds, cloves, onion and garlic and cook together until the onions are lightly browned.

Next add the chickpeas, turmeric and garam masala and stir to combine.

Add the rice and the vegetable stock. Bring to a boil, stir, then cover and lower to a simmer for 15 minutes. Don’t open the lid for those 15 minutes to allow the rice to steam properly.

After the 15 minutes have passed, test that the rice is cooked by biting a piece. If the rice is cooked then add the raisins and season with salt and pepper to taste.

This dish is delicious on its own, but does well when garnished with parsley, cilantro or mint. A squeeze of lemon juice also adds a nice dimension. Serve with a fresh salad or tabbouleh.