Revithopilafo (Chickpea Pilaf)

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.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. Cook onion in olive oil until translucent.
2. Add rice and stir to coat with oil.
3. Cook rice in oil for 2 minutes.
4. Meanwhile, heat water and add saffron.
5. Add water to rice along with the tomato puree and chickpeas.
6. Season to taste.
7. Cook, at a slow simmer, for 20-25 minutes, until the rice is cooked.
8. Remove from heat and gently stir in lemon juice.