Chickpea Rice is a very popular dish across the Middle-East that you can find pretty much on the every no-frills eatery as it is nutritious, filling, delicious and budget-friendly. Instead of normal rice, I opted for buckwheat as it preserves its form better when frozen and is more nutritious. it is one of the dishes that I cook in large amounts and keep some in the freezer so that I can have it whenever I feel like it. The recipe for this dish is very simple so it is an ideal candidate for a quick mid-week meal.
I serve mine with cilantro, scallions, avocado and chilli oil on top for that extra kick to the palate. —Saboush
small-medium onions, finely chopped
garlic cloves, crushed
vegetable stock, 500+250 ml
salt and pepper, for seasoning
In This Recipe
Melt the butter in the vegetable oil in medium heat in a large saucepan, and then saute the onions until they get soft and pink but not brown.
Stir in the garlic, buckwheat, chopped tomatoes and seasoning, and sautee for another 5 minutes.
Pour over 500 ml vegetable stock, bring to a boil, and then turn the heat to low and simmer for 10-15 minutes until the buckwheat starts to get soft outside, but still firm inside. Remember to stir from time to time.
Mix the cooked chickpeas in. If necessary add the remaining vegetable stock and simmer for a further 10 minutes until the buckwheat is soft but not mushy. The consistency should be similar to risotto.
Turn the heat off, close the lid tightly and let it stand for 10 minutes before fluffing it with a fork and serve.