Recipe: Rice Pilaf with Chickpeas

Serves 6

Ingredients:

  • ½ cup dried chickpeas
  • 1½ cups uncooked jasmine rice
  • 1 tablespoon olive oil
  • ½ yellow onion, diced
  • 2 small carrots, scrubbed and sliced 1/3 inch thick
  • 1 cup small white turnips, scrubbed and quartered
  • ½ cup green peas, rinsed
  • 1/3 inch piece of fresh ginger, peeled and minced
  • 2 cloves garlic, minced
  • ¼ teaspoon ground cinnamon
  • 1 pinch saffron (about 7 threads)
  • ½ teaspoon turmeric
  • 1/8 teaspoon cayenne
  • ¼ cup cilantro, chopped
  • 1 red tomato, diced
  • ½ teaspoon salt

Instructions:

  1. Take 1 quart of cold water and mix in 1 tablespoon salt.  Stir in the dried beans and allow them to soak for 8-12 hours.  Drain and set aside.
  2. Bring 2 quarts of well-salted water to a rapid boil.  Add the rice and chickpeas and boil for 10-12 minutes, until the rice is tender but firm.  Drain and set aside.
  3. In a very large pan, heat the olive oil to medium and sauté the onions, carrots, turnips and peas for 3 minutes.  Add the ginger, garlic, cinnamon, saffron, turmeric, and cayenne.  Cook another 2 minutes, until fragrant.
  4. Add the rice to the vegetables and stir in the cilantro and tomato.  Cook another 3-5 minutes, until the tomatoes are soft.
  5. Salt to taste and serve.