Nutty Chickpea Pilaf Recipes

NUTTY CHICKPEA PILAF

Steps:

• Set a large saute pan over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until translucent, 7-8 minutes. Add the garlic, rice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring frequently, until the rice begins to crackle, about 2 minutes.
• Stir in the vegetable broth, the dried cranberries, and the chickpeas. Increase heat to high to bring to a boil, then reduce the heat to medium-low. Cover and simmer, stirring occasionally, until the rice is tender and the liquid has evaporated, about 35 minutes. If the liquid cooks off before your rice is cooked through, add a little more water and keep cooking until the rice is done.
• Fold in the hazelnuts, pecans, and parsley. Taste and add additional salt and pepper if desired. Remove from heat and serve.

CHICKPEA PILAF

Steps:

• Chop garlic, onions and mushrooms. Combine and set aside.
• Combine rice, chickpeas, tomatoes, cayenne, thyme and water and set aside.
• Coat bottom of large covered frying pan or dutch oven (at least 5 quarts)with oil.
• Add garlic, onion and mushrooms. Cook until onion is soft, adding small amounts of water as needed to prevent sticking.
• Add chickpea mixture and bring to a boil. Cover and reduce heat and simmer for 45 minutes or until rice is tender and liquid is gone.
• Add peas and heat through.

SIMPLE MIDDLE EASTERN CHICKPEA PILAF

Steps:

• Drain chickpeas and rinse thoroughly and set aside.
• In a large saucepan, sauté onion and garlic in olive oil until soft and a light golden color.
• Add chicken stock or broth and bring to a boil.
• Stir in uncooked rice, drained chickpeas, salt, and pepper. Cover and reduce heat. Simmer on low heat for twenty minutes.
• After twenty minutes, remove from heat and let sit, covered, for 3 to 5 minutes.
• Remove lid and fluff with a fork. Serve immediately.

NUTTY BASMATI PILAF

Steps:

• Wash rice in a sieve under cold running water until water runs mostly clear.
• Place rice in a bowl with fresh cold water, and let sit 30 minutes.
• Drain well.
• Heat oil in a larger sauté pan, and lightly sauté the onion and garlic until translucent, about 5 minutes.
• Add the rice, cumin seeds, coriander, cardamom and bay leaf.
• Toss rice to coat well with the seasonings, and lightly sauté 2 minutes.
• Add broth, and season with salt and pepper.
• Bring to a boil, cover and reduce heat to low, and cook 10 minutes.
• (Do not lift lid.) Remove from heat and allow to sit 5 minutes before lifting lid.
• Add nuts and toss to combine.
• Garnish with fresh chopped cilantro.
• For Vegetarians use the vegetable broth.

HERBED QUINOA AND CHICKPEA PILAF

Steps:

• Combine oil, Recaito, quinoa, orange juice, salt and 3/4 cup water to boil. Simmer covered over medium-low heat, until liquid is absorbed and quinoa is tender, 20 minutes. Stir in chick peas. Remove from heat and let stand, covered, for 5 minutes. Stir in mint, parsley and hazelnuts.

QUINOA PILAF WITH VEGGIES AND CHICKPEAS

Steps:

• Combine chicken stock and quinoa in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from heat.
• Heat olive oil in a large skillet over medium heat until shimmering. Add asparagus, bell peppers, and onion; cook and stir until softened, about 6 minutes. Stir in chickpeas. Pour in 2 tablespoons balsamic vinegar and cook until reduced, about 4 minutes. Add lemon juice, salt, and black pepper. Stir in cooked quinoa. Drizzle 1 tablespoon balsamic vinegar over pilaf before serving.

CAULIFLOWER & CASHEW PILAF WITH CHICKPEA CURRY

Steps:

• Heat the oil in a large pan, add the onion and fry until lightly coloured. Add the cashews and fry until golden. Stir in the rice until coated in the oil. Add the cauliflower and 600ml water, season, then bring to the boil. Cover, then gently cook for 12-15 mins until the rice and cauliflower are tender.
• Meanwhile, heat the curry sauce and chickpeas together, then simmer for 5 mins. Spoon the rice into 4 shallow bowls and spoon the curry on the side. Scatter over the coriander and serve.