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Chickpea and Lemon Rice Pilaf
Chickpeas and jasmine rice tossed with fresh garlic and lemon juice.
servings: 4
total time: 1 hour 45 minutes
recipe by: Frankie
Ingredients
- 1 cup dried chickpeas
- salt & pepper
- 1 cup uncooked jasmine rice
- 2 TBSP olive oil
- 3 garlic cloves, minced
- zest and juice from 1 lemon
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Directions
- Rinse the chickpeas thoroughly under cold water.
- Place the chickpeas, 4 cups of water, and 1/4 tsp salt in a saucepan over medium-high heat and bring to a boil.
- Cover the pan and reduce the heat to medium-low. Simmer the chickpeas over medium-low heat, stirring occasionally, until tender, about 1 hour.
- Drain the chickpeas and set aside.
- Add the rice and 1 1/2 cups water to a separate saucepan over medium-high heat and bring to a boil. When the water begins to boil place a lid on the pan and reduce heat to low. Simmer over low heat, DO NOT REMOVE THE LID, for 10 minutes. Take off the heat and let sit, KEEP THE LID ON, for 15 minutes.
- Now take the lid off the rice, fluff with a fork and set aside.
- Heat the oil in a saute pan over medium-high heat until oil is very hot.
- Add the rice and chickpeas to the pan and cook, stirring often, about 2 minutes. Add the garlic, 1/4 tsp salt, and 1/4 tsp pepper and cook, stirring often, for about 2 more minutes.
- Take off the heat and stir in the lemon zest and lemon juice then season with additional salt & pepper to taste.
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