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Chickpea and Lemon Rice Pilaf

Chickpeas and jasmine rice tossed with fresh garlic and lemon juice.

like YEP RATING: 100% (20 total votes)
Chickpea and Lemon Rice Pilaf


Servings: 4
Total Time: 9 hours
Recipe by: Frankie

Ingredients

1 cup dried chickpeas
salt & pepper
1 cup uncooked jasmine rice
2 TBSP olive oil
zest and juice from 1 lemon
3 garlic cloves, minced


Directions

1. Rinse the chickpeas thoroughly under cold water. Place the chickpeas and 4 cups of water in a large bowl. Cover the bowl and refrigerate for 8 hours.

2. Drain the chickpeas and rinse 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.

3. Cover the pan and reduce the heat to medium-low. Simmer the chickpeas over medium-low heat, stirring occasionally, until tender, about 1 hour.

4. Drain the chickpeas and set aside.

5. 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.

6. Now take the lid off the rice, fluff with a fork and set aside.

7. Heat the oil in a saute pan over medium-high heat until oil is very hot.

8. Add the rice and chickpeas to the pan and cook, stirring often, about 2 minutes. Add the lemon zest, lemon juice, garlic, 1/4 tsp salt, and 1/4 tsp pepper and cook, stirring often, for about 2 more minutes.

9. Take off the heat and season with additional salt & pepper if necessary.



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Chickpea and Lemon Rice Pilaf





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