Middle Eastern Basmati Rice With Chickpeas and Herbs
This delicious Middle Eastern rice dish is one of our favorites inspired by Ottolenghi’s Jerusalem cookbook.
If you have ever made one of Chef Ottolenghi’s recipes before - you know that they tend to be quite complicated. We changed a few things, and simplified the recipe to make it easier and faster for the home cook. We think you will love it!
Perfect as a side dish or a vegetarian main entree. Enjoy!
Middle Eastern Basmati Rice With Chickpeas and Herbs
Ingredients:
3 tablespoons extra virgin olive oil
1 cup basmati rice (cooking instructions below)
3/4 teaspoon kosher salt
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
2 scallions, thinly sliced
1/4 cup Greek yogurt (or coconut yogurt for vegan preparation)
15-ounce can chickpeas, drained and rinsed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Grated zest of 1 lemon
Sprinkle of currants (optional)
Instructions:
1. In a saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the rice and stir to coat in the oil for 30 seconds. Add 1 1/2 cups of water and 1/4 teaspoon of the salt and let come to a boil. Cover with a tight fitting lid, reduce the heat to low, and simmer for 15 minutes, or until the water is absorbed. Turn off the heat and let stand for 5 minutes. Then, fluff with a fork.
2. In a large skillet, heat 2 tablespoons oil over medium heat. Add the chickpeas, cumin, coriander, paprika, cayenne pepper, and 1/2 teaspoon salt. Cook, stirring 5 to 6 minutes, until the chickpeas start to crisp. (be careful not to burn the spices).
3. Final Steps: Chop the dill, parsley, and scallions. In a small bowl, whisk together the yogurt and 1 tablespoon water so it can be drizzled. Spoon the rice onto a large serving plate. Top with the chickpeas and drizzle with the yogurt. Sprinkle with the dill, parsley, and scallions. Grate the lemon over the top. Add Currants if desired.