Introduction
Basmati rice, known for its fragrant aroma and fluffy texture, combines perfectly with spiced chickpeas to create a delightful dish that is both satisfying and nutritious. This recipe offers a vibrant mix of flavors and textures, making it an ideal meal for any occasion. Whether served warm or at room temperature, the harmonious blend of ingredients will tantalize your taste buds.
Ingredients
1 cup uncooked basmati rice (or long grain or wild rice)
1 1/2 cups water
1/2 tsp cooking salt / kosher salt
1 1/2 tins (21 oz / 600g) chickpeas, drained, but still wet
1/4 tsp cooking salt / kosher salt
1 tsp ground cumin
1 tsp garam masala
1 tbsp olive oil
1/4 cup parsley leaves
1/4 cup coriander / cilantro leaves
1/4 cup sultanas or currants
Black pepper
1/2 cup fried shallots, store bought
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Yield
Serves 4
To create this dish, start by steaming the basmati rice, allowing it to absorb water and flavors fully. While the rice cooks, prepare the spiced chickpeas, combining them with aromatic spices and then cooking them until they are heated through. Once the rice is ready, toss it with the chickpeas, fresh herbs, sultanas, and a touch of black pepper for added flavor. Finally, mix in the crispy fried shallots to elevate the dish to a whole new level. Enjoy your delicious meal!
Detailed Directions and Instructions
Steam rice
Combine 1 cup of uncooked basmati rice, 1 1/2 cups of water, and 1/2 tsp of cooking salt in a medium saucepan over high heat. Allow the mixture to reach a boil without putting on the lid. Once boiling, cover the saucepan with a lid and immediately reduce the heat to medium-low (or low for larger burners). Let it simmer with the lid on for 12 minutes or until the water is fully absorbed. Do not stir or peek during this process! After 12 minutes, remove the saucepan from heat while keeping the lid on and let it rest for an additional 10 minutes; this will help absorb any remaining water.
Spiced chickpeas
While the rice is cooking, take 1 1/2 tins (about 21 oz / 600g) of drained chickpeas and place them in a bowl. Add 1/4 tsp of cooking salt, 1 tsp of ground cumin, and 1 tsp of garam masala to the bowl, and toss to thoroughly coat the chickpeas. Heat 1 tbsp of olive oil in a large pan over high heat. Introduce the coated chickpeas to the pan and shake the pan occasionally for about 1 minute. Alternatively, you can roast the chickpeas in the oven at 350°F (180°C) for 5 minutes. Once done, set the chickpeas aside; they can remain in the pan.
Toss
Once the rice has completed resting, combine it with the chickpeas, 1/4 cup of parsley leaves, 1/4 cup of coriander (cilantro) leaves, and 1/4 cup of sultanas or currants. Add a grind of black pepper for seasoning. As you mix, some of the spice from the chickpeas will blend into the rice, which is intended. Taste and adjust the salt if necessary.
Finish with crispy shallots
Finally, gently toss in 1/2 cup of store-bought fried shallots into the rice and chickpea mixture. Serve the dish warm or at room temperature.
Notes
Substitution for garam masala
Garam masala can be substituted with curry powder, or if necessary, a combination of coriander and allspice.
Water-rice ratio
Always check the rice package instructions for the exact water and rice ratios. Generally, the rule of thumb is 1 cup of rice to 1 1/2 cups of water, but this can vary based on different brands and types of rice.
Fried shallots
Fried shallots can be purchased at supermarkets in the Asian section. These salty, crunchy bits enhance the dish’s flavor and provide a time-saving alternative to frying your own onions.
Cook Techniques
Steaming Rice
Combine basmati rice, water, and salt in a medium saucepan over high heat. Bring to a boil without the lid, then cover and reduce the heat to medium-low. Simmer for 12 minutes until the water is absorbed. Remove from heat and let it rest with the lid on for 10 minutes to finish cooking.
Preparing Spiced Chickpeas
In a bowl, combine drained chickpeas with salt, cumin, and garam masala, tossing to coat. Heat olive oil in a large pan over high heat. Add the chickpeas and shake the pan occasionally for about 1 minute. Alternatively, roast them in the oven at 350F/180C for 5 minutes until slightly crispy.
Tossing Ingredients
Once the rice has rested, combine it with the spiced chickpeas, parsley, coriander, and sultanas. Grind black pepper to taste, adjusting salt if necessary. Finish by folding in crispy fried shallots for added texture and flavor.
FAQ
What type of rice can I use for this recipe?
You can use basmati rice, long grain rice, or wild rice. Always check the cooking instructions on the package as water ratios may vary.
Can I substitute garam masala?
Yes, you can substitute garam masala with curry powder, or in a pinch, use a mixture of coriander and allspice.
Where can I find fried shallots?
Fried shallots are usually available in the Asian section of supermarkets. They add a salty, crunchy element to the dish.
How can I adjust the seasoning?
Taste the final dish and adjust the salt or add more black pepper as needed to suit your preference.
Conclusion
The combination of basmati rice and spiced chickpeas creates a delightful dish bursting with flavor and texture. The addition of fresh herbs, sweet sultanas, and crispy shallots elevates the meal, making it satisfying and nutritious. This recipe is perfect for a hearty lunch or dinner, showcasing the versatility of chickpeas and rice.
Chickpea Curry Bowl
Try combining basmati rice with a creamy chickpea curry for a rich and warming meal.
Vegetable Stir-Fry
Add your favorite vegetables like bell peppers, carrots, and peas to the sautéed chickpeas for a colorful and nutritious stir-fry.
Quinoa and Chickpeas
Swap out basmati rice for quinoa for a protein-packed dish and toss in roasted chickpeas for extra crunch.
Chickpea Salad
Mix cooked chickpeas with fresh chopped vegetables, a squeeze of lemon, and a drizzle of olive oil for a refreshing salad.
Rice and Lentils
Combine equal parts cooked rice and lentils for a filling and fiber-rich meal, seasoned with spices similar to those used for the chickpeas.
Stuffed Bell Peppers
Use the rice and chickpea mixture to stuff halved bell peppers, then bake until the peppers are tender for a delicious twist.
Spicy Couscous
For a variation, substitute couscous for rice and mix in the spiced chickpeas along with herbs for a quick and easy dish.
