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
|2 cups of long grain white rice||375 ml of campbells liquid chicken stock|
|3 tbsp unsalted butter||2 tbsp salt|
|250 gr of tinned chickpeas||splash of olive oil|
Rice Pilaf Method
- Wash the rice well until the water is no longer milky but is clear.
- Place in a bowl with 1 tbsp of salt and cover with hot water, set aside for approx 10 minutes.
- In a medium sized saucepan, melt the butter and add the splash of olive oil.
- Drain the rice and remaining salt and add it to the melted butter stirring continuously.
- 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)
- Add the chickpeas and stir gently for another 1-2 minutes to absorb any liquid.
- Add the chicken stock. Ensure you hav covered the rice by at least 1 finger thickness.
- Cover the rice and lower the heat to the lowest heat.
- Simmer until all the stock has been absorbed but you haven’t burnt the bottom.
- Turn off the heat and place a clean tea towel under the lid and leave to rest for 10 minutes.
- Serve along side a roast, kebabs or kofte. Pilaf also goes well with any fish recipe.
- Dropping some olive oil in the butter will stop the butter from burning.
- By placing the tea towel between the lid, it absorbs the steam therefore leaving the pilaf fluffy rather than soggy and wet.