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. 🙂
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. 😛
- 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)
- Black pepper
- Cumin powder
- Smoked paprika
- Chilli powder or cayenne pepper
- Freshly squeezed lemon juice
- Fresh parsley
- Dollop of plain greek yoghurt
PREP THE INGREDIENTS:
- Finely chop the onion and garlic.
- Grate the carrot.
- Drain and rinse the canned chickpeas.
COOK YOUR CHICKPEA RICE:
- Heat up a non-stick saucepan on low heat and add the butter.
- Then pan fry the onion and garlic briefly, until the onion starts to soften up.
- 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.
- Then add the rice and broth, stir well and cover the pan with a lid.
- Turn the temperature up to high and bring to a boil.
- 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.
- 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.
- Serve with some freshly squeezed lemon juice, lots of fresh parsley and a dollop of plain greek yoghurt.