Chickpea Rice Pilaf ~
Savory turmeric-infused rice studded with fresh spinach and roasted chickpeas. Serve as a side dish or entree with Lemon Pepper Tofu.
Rice Pilaf Recipe
There are so many ways to make rice pilaf and the reason is that what makes a rice dish a ‘pilaf’ is simply the cooking method. Rice pilaf begins with cooking the rice in aromatics such as onions, garlic, herbs, and spices before adding any liquid. So there you go; that’s it.
Chickpeas vs. Garbanzo Beans
What’s the difference? There is no difference; they are the exact same thing.
I use both names for this versatile bean interchangeably. There’s no rhyme or reason as to why one or another makes it into the title of a recipe other than I personally think it sounds better. Also, I’ve never understood why so many of us say ‘chickpeas’ when the canned beans here in the U.S. so clearly read ‘garbanzo beans’.
Whatever you call them, they’re delicious. I became somewhat obsessed with making Chickpea Burgers over the summer and a Chickpea Salad Sandwich is one of my favorite work-at-home lunches. Garbanzo Bean and Feta Salad is another good one, especially when I want something light. These are all made with the same beans.
Ingredients for Chickpea Rice Pilaf
You will need:
- 1 (15-ounce) can chickpeas, rinsed, drained, and dried
- 2 teaspoons olive oil, divided
- 1/2 cup yellow onion, chopped
- 1 tablespoon garlic, minced
- 1/4 teaspoon ground turmeric
- 1 cup Basmati rice, uncooked
- 2 cups vegan chicken-style broth
- 2 cups baby spinach leaves
How to Make Chickpea Rice Pilaf
STEP ONE: Preheat the oven to 425°F.
STEP TWO: Place chickpeas in a medium bowl, drizzle with 1 teaspoon olive oil, and toss to coat. Spread in a single layer on a rimmed baking sheet. Roast for 15 minutes until lightly crisp; set aside.
STEP THREE: Into a medium pot over medium-high heat, add the remaining 1 teaspoon olive oil. When the oil is hot, add the onion. Cook for 2 minutes, stirring frequently until softened. Add the garlic and turmeric; cook for an additional 30 seconds.
STEP FOUR: Add the rice, stirring to coat, and cook for 1 minute. Add the chicken-style broth. Bring just to a boil then reduce the heat to low. Cover and simmer for 15 minutes, until the rice is done. Remove from heat and, leaving the lid on, let the rice stand for 10 minutes to firm up.
STEP FIVE: Fluff the rice with a fork and gently stir in the baby spinach leaves. Cover for about 3 minutes, just long enough to wilt the spinach. Stir in the roasted chickpeas, adjust seasoning to taste and serve hot.
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Chickpea Rice Pilaf
Ingredients
- 1 15-ounce can chickpeas, rinsed, drained, and dried
- 2 teaspoons olive oil divided
- 1/2 cup yellow onion chopped
- 1 tablespoon garlic minced
- 1/4 teaspoon ground turmeric
- 1 cup Basmati rice uncooked
- 2 cups vegan chicken-style broth
- 2 cups baby spinach leaves
Instructions
- Preheat the oven to 425°F.
- Place chickpeas in a medium bowl, drizzle with 1 teaspoon olive oil, and toss to coat. Spread in a single layer on a rimmed baking sheet. Roast for 15 minutes until lightly crisp; set aside.
- Into a medium pot over medium-high heat, add the remaining 1 teaspoon olive oil. When the oil is hot, add the onion. Cook for 2 minutes, stirring frequently until softened. Add the garlic and turmeric; cook for an additional 30 seconds.
- Add the rice, stirring to coat, and cook for 1 minute. Add the chicken-style broth. Bring just to a boil then reduce the heat to low. Cover and simmer for 15 minutes, until the rice is done. Remove from heat and, leaving the lid on, let the rice stand for 10 minutes to firm up.
- Fluff the rice with a fork and gently stir in the baby spinach leaves. Cover for about 3 minutes, just long enough to wilt the spinach. Stir in the roasted chickpeas, adjust seasoning to taste and serve hot.
Jacqui
Super super good recipe! Thank you for sharing, it was delicious.
thiswifecooks
Thanks, Jacqui! I’m so glad you enjoyed it!