Turkish Pilaf With Chickpeas
Recipe: #20353
July 26, 2015
Categories: Side Dishes, Beans, Chickpeas/Garbanzo, Rice, White Rice, Middle Eastern, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"Sawsan@ Chef in disguise"
Original is 4 servings
Ingredients
- FOR THE RICE
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- FOR THE VEGGIES
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Nutritional
- Serving Size: 1 (384.1 g)
- Calories 321.8
- Total Fat - 5.6 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 1591.1 mg
- Total Carbohydrate - 56.3 g
- Dietary Fiber - 11.5 g
- Sugars - 10.5 g
- Protein - 14 g
- Calcium - 111.9 mg
- Iron - 4.9 mg
- Vitamin C - 17.2 mg
- Thiamin - 0.4 mg
Step by Step Method
FOR THE RICE
Step 1
Wash the rice and put it in a pot with the water, 1/2 t cumin, soy sauce, Worcestershire sauce
Step 2
Allow it to come to a boil then lower the heat to the minimum then cover it until the rice absorbs all the water.
FOR THE VEGGIES
Step 3
In a different pot, saute the onion in a little olive oil then add the eggplant cubes.
Step 4
Toss gently till the eggplant is slightly browned and soft but not mushy then add tomato paste and spices. Fry but dont burn.
Step 5
Add the tomatoes and stir for 5 minutes, add the chickpeas, parsley and the water, then cook until the water is reduced by half.
Step 6
Add the rice, toss until combined, cover and cook on low heat for 5 minutes. Turn off the heat and allow to stand for 10 minutes.
Tips
No special items needed.
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