Trying to cook the chickpeas with the rice does not work: chickpeas want forty minutes while rice is done in fifteen. The chickpeas have to be cooked beforehand and go into the pilaf at the last moment.
Ingredients
For the pilaf
Method
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Prepare the rice
Drain the soaked rice and rinse it.
-
Toast
Melt the butter in the pan and turn the rice for 3 minutes, until the grains turn translucent.
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Add the chickpeas
Add the cooked chickpeas and stir for 1 minute.
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Cook
Add the hot water and salt, and when it boils turn the heat low, cover and cook for 15 minutes.
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Rest
Turn off the heat, lay a cloth over, put the lid back on and leave for 15 minutes.
Tips
- Do not try to cook the chickpeas with the rice; the rice falls apart and the chickpeas stay raw.
- Made with chicken stock it is noticeably richer.
- The cloth is essential while it rests, or water dripping from the lid wets the top of the pilaf.
Nutrition
420
kcal
13 g
Protein
14 g
Fat
62 g
Carbs
3 g
Sugar
6 g
Fibre
Values are per serving and approximate.