Turkish Pilaf With Chickpeas
Created by dienia b on July 26, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Recipe #20353
Ingredients
- 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)
How to Make
-
FOR THE RICE
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Step 1: Wash the rice and put it in a pot with the water, 1/2 t cumin, soy sauce, Worcestershire sauce
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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.
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FOR THE VEGGIES
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Step 3: In a different pot, saute the onion in a little olive oil then add the eggplant cubes.
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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.
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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.
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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.
Nutritional Facts
- 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