Prep 10 mins
Cook 30 mins
Chickpeas are so good done in this simple pilaf. This is 'wetter' than a regular pilaf as this type of cooking in Greece closely resembles a risotto.
- 1⁄2 lb chickpeas, soaked overnight and cooked until tender (or 1 lb can, drained)
- 1 large onion, chopped (approx 1 cup)
- 1 cup long-grain rice
- 3 cups water
- 1 pinch saffron
- 3⁄4 cup olive oil
- 1⁄2 cup tomato puree
- 1⁄2 lemon, juice of
- salt and pepper
- Cook onion in olive oil until translucent.
- Add rice and stir to coat with oil.
- Cook rice in oil for 2 minutes.
- Meanwhile, heat water and add saffron.
- Add water to rice along with the tomato puree and chickpeas.
- Season to taste.
- Cook, at a slow simmer, for 20-25 minutes, until the rice is cooked.
- Remove from heat and gently stir in lemon juice.
Very good pilaf. I like the combination of chickpeas and rice. Tasty!
The combination of chickpeas and rice is really great and makes form this dish an fullmeal dish.
I reduced the water to cups as I had to prepare in advance the dish and pick up a friend and could not be serve immediately.
Instead of tomato puree I used a 1/2 tin of pitted tomatoes.
As I'm using isolated pots (keeps warm for hours!) next time I will reduce the water to 1 1/2 cup and add at the last moment some more hot water if necessary.
Thanks a lot for this easy and delicious dish!