Easy Turkish chickpea rice with onion, carrot, garlic. Served with lemon juice and fresh parsley on top.

Easy Chickpea Rice Recipe

An easy Turkish style chickpea rice cooked in chicken broth with carrot, onion, garlic, butter and spices.

It’s just a nice alternative to plain rice that also adds a little boost of nutrition. ๐Ÿ™‚

And it’s especially delicious with some freshly squeezed lemon juice, lots of fresh parsley and a good dollop of plain Greek yoghurt on top.

Here we had exactly that with some baked tandoori chicken thighs and a grated cucumber salad. ๐Ÿ˜›

Easy chickpea rice with onion, carrot, garlic. Served with lemon juice and fresh parsley on top + baked tandoori chicken thighs

Easy Chickpea Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mains
Serves: 4 servings
Ingredients
  • 1 + ¼ cup white rice (uncooked)
  • 2 cups chicken broth
  • 1 can of chickpeas (240g drained weight)
  • 1 large onion (or 2 small)
  • A few garlic cloves
  • 1 large carrot (or 2 small)
  • 2 Tbsp butter (30g)
  • Salt
  • Black pepper
Optional seasonings:
  • Cumin powder
  • Smoked paprika
  • Chilli powder or cayenne pepper
Serve with:
  • Freshly squeezed lemon juice
  • Fresh parsley
  • Dollop of plain greek yoghurt
Nutrition Information
Serving size: ¼ Calories: 395

Directions

PREP THE INGREDIENTS:

  1. Finely chop the onion and garlic.
  2. Grate the carrot.
  3. Drain and rinse the canned chickpeas.

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COOK YOUR CHICKPEA RICE:

  1. Heat up a non-stick saucepan on low heat and add the butter.
  2. Then pan fry the onion and garlic briefly, until the onion starts to soften up.
  3. Add the grated carrot along with the chickpeas and a dash of salt and black pepper. At this point you can also add other seasonings like a bit of cumin, smoked paprika and chilli powder. Keep frying, stirring constantly, for a couple of minutes.
  4. Then add the rice and broth, stir well and cover the pan with a lid.
  5. Turn the temperature up to high and bring to a boil.
  6. As soon as you reach boiling point, turn the temperature to the lowest setting and cook until the rice has absorbed the liquid. Note: give the pan a shake from time to time.
  7. Once the rice has absorbed all the liquid, turn the heat off and let it sit (still with the lid on) for about 5 more minutes. Until the rice is soft and fully cooked.
  8. Serve with some freshly squeezed lemon juice, lots of fresh parsley and a dollop of plain greek yoghurt.

Kimi x

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