Chickpea Pilaf
Elevate your weeknight dinner game with this vibrant and aromatic Chickpea Pilaf, a one-pot wonder that blends fluffy basmati rice, protein-packed chickpeas, and a medley of warm spices like cumin, coriander, and cinnamon. Simmered to perfection in vegetable broth, this hearty pilaf boasts a rich, golden hue thanks to a dash of turmeric and features layers of flavor from sautéed onions and garlic. Quick to prepare in just 45 minutes, it’s an ideal vegan and gluten-free option for busy nights. Garnish with fresh parsley and serve alongside zesty lemon wedges to brighten every bite. Perfect as a wholesome main dish or a flavorful side, this Chickpea Pilaf will become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 1 cup basmati rice
- 2 cups vegetable broth
- 1.5 cups cooked chickpeas (or canned, drained and rinsed)
- 1 bay leaf
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 4 pieces lemon wedges (for serving)
Instructions
Heat olive oil in a medium-sized pot or deep skillet over medium heat.
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic, ground cumin, coriander, turmeric, and cinnamon. Sauté for 1-2 minutes until fragrant.
Add the basmati rice to the pot and toss to coat it in the spice mixture, letting it toast slightly for 1-2 minutes.
Pour in the vegetable broth and stir well. Add the chickpeas, bay leaf, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let the pilaf simmer for 18-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the pilaf with a fork and remove the bay leaf. Taste and adjust seasoning if needed.
Sprinkle chopped parsley over the top for garnish, if desired, and serve warm with lemon wedges on the side.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 10.9 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 719 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
