I cheat and use canned chickpeas as I generally don’t have the time or am not organised enough to soak the chickpeas overnight. My favoriate way to eat this pilaf recipe is with a generous dollop of natural yoghurt.

Recipe for Chickpea Pilaf

Ingredients for Chickpea Pilaf

 Rice Pilaf Method

1. Wash the rice well until the water is no longer milky but is clear.
2. Place in a bowl with 1 tbsp of salt and cover with hot water, set aside for approx 10 minutes.
3. In a medium sized saucepan, melt the butter and add the splash of olive oil.
4. Drain the rice and remaining salt and add it to the melted butter stirring continuously.
5. Keep stirring until the rice is no longer moist from being washed and the grains are not sticking to one another. (approx 5-8 minutes)
6. Add the chickpeas and stir gently for another 1-2 minutes to absorb any liquid.
7. Add the chicken stock. Ensure you hav covered the rice by at least 1 finger thickness.
8. Cover the rice and lower the heat to the lowest heat.
9. Simmer until all the stock has been absorbed but you haven’t burnt the bottom.
10. Turn off the heat and place a clean tea towel under the lid and leave to rest for 10 minutes.
11. Serve along side a roast, kebabs or kofte. Pilaf also goes well with any fish recipe.

Cook’s Tips

1. Dropping some olive oil in the butter will stop the butter from burning.
2. By placing the tea towel between the lid, it absorbs the steam therefore leaving the pilaf fluffy rather than soggy and wet.