This Chickpea Rice Pilaf is So Good

Por Yeung Man Cooking · 50 min

Ingredientes

Modo de preparo

1. Preheat the oven to 400°F. Rinse and drain the canned chickpeas, toss them in a bowl with 1 tsp olive oil, the smoked paprika, a pinch of salt and pepper. Spread on a parchment-lined baking tray and roast for 15 minutes.
2. Rinse and drain the basmati rice and set aside. Dice the onion and finely chop the garlic.
3. Heat a sauté pan over medium heat. Coarsely chop the almonds and toast them in the dry pan for 3 to 5 minutes, then set aside.
4. Add 2 tbsp olive oil to the pan, then the onion and garlic. Sauté for 2 to 3 minutes.
5. Add the orzo and sauté for 3 to 4 minutes. Add 1 tsp salt, the sweet paprika and a pinch of oregano, stir, then add the basmati rice and sauté for about another minute. Add the veggie stock.
6. Raise the heat to medium high. When the liquid begins to boil, stir well, lower the heat to medium low, cover and cook for 15 minutes.
7. Add the toasted almonds, raisins and roasted chickpeas to the rice and fluff with a fork. Plate and garnish with chopped parsley.

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