Back to Recipe

Turkish Pilaf With Chickpeas

Here's how you make Turkish Pilaf With Chickpeas
Pause Continue Reading
  • Servings: 4
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • FOR THE RICE
  • 8 ounces dry rice (1 cup dry basmati)
  • 2 cups water
  • 1/2 teaspoon cumin
  • 4 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • FOR THE VEGGIES
  • 1 1/2 cups chopped eggplant (big, peeled and cubed)
  • 1 yellow onion, chopped
  • 1 cup tomato, chopped
  • 1/4 cup parsley chopped
  • 1 cup chickpeas (canned)
  • 1 tablespoon tomato paste
  • 1/4 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/4 cup water (can use chicken stock)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.