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
- 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.
Photo by Saboush Cooks 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