turkish pilaf with chickpeas
There are so many layers of flavor and texture this Turkish pilaf is excellent all by itself or served with some yogurt. However if you wish you could also serve this as a side dish with chicken or kabab or steak.
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1/2 teaspoon cumin
- 2 tablespoons Worcestershire sauce
- salt to taste
- 1 large eggplant peeled and cubed
- 1 onion chopped
- 1 large tomato chopped
- 1/4 cup parsley chopped
- 1 cup chickpeas
- 2 teaspoons tomato paste
- 1/4 teaspoon cumin
- 1/4 cup water, veg or chicken stock
How To Make turkish pilaf with chickpeas
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Step 1Wash the rice and put it in a pot with the water, cumin, Worcestershire sauce and salt as needed. Allow it to come to a boil then lower the heat to the minimum then cover it untill the rice absorbs all the liquid.
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Step 2In a different pan, saute the onion in a little olive oil then add the eggplant cubes. Toss gently till the eggplant is slightly browned and soft but not mushy.
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Step 3Add the tomatoes and stir for 5 minutes, add the chickpeas, tomato paste, cumin, parsley and the liquid then cook until the water or broth is reduced by half Add the rice, toss until combined, cover and cook on low heat for 5 minutes turn off the heat and allow to stand for 10 minutes.
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Step 4Serve your Turkish pilaf with yogurt if you like and enjoy.
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