Chickpea Rice
This chickpea rice recipe is easy to prepare and only requires a handful of ingredients. It can be served as a vegetarian dish with salad, or with chicken or kabobs.
Servings: 4 people
Calories: 520kcal
Equipment
Ingredients
- 1 15 oz canned chickpeas
- 2 tablespoon butter (or oil)
- 1 teaspoon sea salt
- 2 cups jasmine rice
Instructions
- Empty the can of chickpeas into a medium-sized pot, including the liquid. Add butter and salt, while stirring over medium heat. Rinse, then drain the rice in a strainer and add to the same pot.
- Add enough water to cover the rice by approximately ¼"—½". If you prefer precise measurement, the liquid should equal two cups total. Stir and bring to a boil, then cover and cook over low heat for approximately 25 minutes. Stir a few times while it's cooking.
- Serve accompanied by a salad, pickled turnips (link in notes), and kabobs. The rice is sprinkled with sumac (optional step, but goes great with kabobs!)
Notes
- I used to have such a hard time cooking rice. My mom finally shared that I was adding more water than necessary. Remember, you can always add more water, if necessary. However, if you add too much, there's no going back!
- Add enough water to cover the rice by approximately ¼"—½". If you prefer precise measurement, the liquid should be equal to the amount of rice used, or slightly more. So for every cup of rice, add one cup to 1-¼ cups of liquid.
- Stir and bring to a boil, then cover and cook over low heat for approximately 25 minutes. I usually stir the rice a few times while it's cooking. This helps to keep the bottom from sticking or burning.
Nutrition
Serving: 1serving | Calories: 520kcal | Carbohydrates: 98g | Protein: 12g | Fat: 8g | Sodium: 950mg | Fiber: 5g
