Chickpea Pilaf
photo by Anne Sainz

- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 4 mushrooms, sliced
- 2⁄3 cup brown rice (I like Lundberg Wild Blend)
- 1 (15 ounce) can low-sodium chickpeas
- 1 (15 ounce) can diced tomatoes
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 teaspoon thyme
- 1 1⁄4 cups water
- 1⁄2 teaspoon oil (to coat pan)
- 1 cup frozen green pea, defrosted
directions
- Chop garlic, onions and mushrooms. Combine and set aside.
- Combine rice, chickpeas, tomatoes, cayenne, thyme and water and set aside.
- Coat bottom of large covered frying pan or dutch oven (at least 5 quarts)with oil.
- Add garlic, onion and mushrooms. Cook until onion is soft, adding small amounts of water as needed to prevent sticking.
- Add chickpea mixture and bring to a boil. Cover and reduce heat and simmer for 45 minutes or until rice is tender and liquid is gone.
- Add peas and heat through.
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RECIPE SUBMITTED BY
Anne Sainz
United States
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat.
Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.