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Prep time
5 minutes
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Cook time
35 minutes
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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
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Ingredients
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2 cups
buckwheat
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2
small-medium onions, finely chopped
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3
garlic cloves, crushed
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2 tablespoons
vegetable oil
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1 tablespoon
butter
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1 cup
chopped tomatoes
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1 teaspoon
cumin powder
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500 grams
chickpeas, cooked
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750 milliliters
vegetable stock, 500+250 ml
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salt and pepper, for seasoning
Directions
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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.
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Stir in the garlic, buckwheat, chopped tomatoes and seasoning, and sautee for another 5 minutes.
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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.
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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.
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Turn the heat off, close the lid tightly and let it stand for 10 minutes before fluffing it with a fork and serve.
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