Photo by Farideh Sadeghin
Serves: 2 to 4
Prep time: 15 minutes
Total time: 40 minutes
1 cup|180 grams basmati rice
5 tablespoons|75 ml olive oil
1 (15.5-ounce|439-gram) can chickpeas, drained, rinsed, and pat very dry
2 garlic cloves, finely chopped
2 large shallots, diced
1 teaspoon kosher salt
½ teaspoon ground turmeric
¼ teaspoon celery seed
¼ teaspoon freshly ground black pepper
⅛ teaspoon allspice
⅛ teaspoon chili powder
⅛ teaspoon mace or nutmeg
⅛ teaspoon ground mustard seed
1 ½ cups|375 ml vegetable stock
chopped fresh cilantro, for garnish
- Rinse the rice in a fine-mesh strainer until the water runs clear.
- Heat the oil in a medium saucepan over medium-high. Add the chickpeas and cook, stirring occasionally, until golden and crisp, 7 to 9 minutes. Lower the heat to medium and stir in the garlic and shallots. Cook, stirring, until translucent, about 3 minutes. Add the salt and spices and cook, stirring, about 1 minute more.
- Add the rice. Cook, stirring constantly, until the edges of the rice become translucent, about 2 to 3 minutes. Stir in the vegetable stock, scraping the bottom of the pan to deglaze, and bring to a boil. Stir, cover, and reduce the heat to low. Cook until the liquid has been absorbed, 10 to 15 minutes.
- Remove the saucepan from the heat. Fluff the rice with a fork and transfer to a serving platter. Garnish with cilantro and serve.
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