-
Prep time
5 minutes
-
Cook time
35 minutes
-
Makes
6 bowls
Author Notes
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
Ingredients
-
2 cups
buckwheat
-
2
small-medium onions, finely chopped
-
3
garlic cloves, crushed
-
2 tablespoons
vegetable oil
-
1 tablespoon
butter
-
1 cup
chopped tomatoes
-
1 teaspoon
cumin powder
-
500 grams
chickpeas, cooked
-
750 milliliters
vegetable stock, 500+250 ml
-
salt and pepper, for seasoning
Directions
-
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.
See what other Food52ers are saying.