Best Chickpeas And Rice Recipes

MIDDLE EASTERN RICE WITH BLACK BEANS AND CHICKPEAS

Steps:

• Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Place the turkey in a skillet over medium heat, and cook until evenly brown.
• Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.

CHICKPEAS AND RICE

Steps:

• Cook water, rice, thyme, and bay leaf and set aside.
• Heat olive oil and half of the butter in a skillet and then add chickpeas.
• When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
• Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
• Remove from heat and mix rice and chickpeas together until rice is a golden color.
• Mix in remaining butter (cubed) and Parmesan cheese.

MOROCCAN CHICKEN AND RICE WITH CHICKPEAS

Steps:

• Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
• Reduce heat to medium and add onion, garlic, and carrots to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in paprika, cumin, cinnamon, and rice and cook 1 minute.
• Add green beans, chickpeas, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

LAMB TAGINE WITH CHICKPEAS AND RAISINS, BASMATI RICE AND HARISSA

Steps:

• For the tagine: Mix together the garlic, honey, olive oil, cilantro, saffron, paprika, cumin and tomato paste in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking. Preheat oven to 400 degrees F. Put the meat and the marinade into a tagine or Dutch oven and sprinkle with salt and pepper. Add the potatoes, carrots, onions, stock and cinnamon and stir together. Place the tagine lid on or Dutch oven lid and bake for 1 hour. Stir the chickpeas and raisins into the tagine and cook for 30 minutes. Remove the lid or foil and cook an additional 30 minutes to brown the vegetables. Garnish with cilantro springs.
• For the harissa: Combine all ingredients in a food processor and process until smooth.
• For the rice: Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Ad the cumin seeds, cinnamon stick, cardamom seeds and bay leaves and cook for 2 to 3 minutes. Add the rice and toss to coat with the mixture. Add the water and lemon juice and season with salt and pepper. Bring to a boil, cover and reduce heat to medium low, cook for 15 minutes, or until rice is tender and water has been absorbed. Remove from the heat and leave covered for 5 minutes. Fluff with a fork.

COCONUT-GINGER RICE WITH CHICKPEAS AND CHILES

Steps:

• Heat the butter in a saucepot over medium heat. Add the chiles, ginger and whites of the scallions and stir 2 minutes. Add the chicken stock, rice, coconut and lime zest. Bring to a boil, then reduce the heat to a simmer and cover. Cook 17 to 18 minutes. Add in the chickpeas in the last 5 minutes of cooking. Finish the rice by stirring in the lime juice, the greens of the scallions and cilantro.

SUPER-QUICK BROWN RICE WITH ASPARAGUS, CHICKPEAS, AND ALMONDS

Steps:

• Pop Trader Joe's frozen brown rice in the microwave, or make a batch of rice the traditional way.
• While rice is cooking, make the dressing by whisking together half of the chopped garlic, tahini, lemon zest, lemon juice, and 3 tbs. olive oil.
• Add the hot water to thin a bit, and then 2 teaspoons salt. Set aside.
• Add 3 tbs. olive oil to a big skillet over medium-high heat, swirling to coat the pan.
• Be sure the chickpeas are completely dry, or they'll spit at you during this next step!
• Add the chickpeas and a sprinkling of salt. Let the beans saute for a couple minutes, until they get a toasty little crust on them.
• Add remaining garlic and onions. Stir for a minute.
• Stir in the asparagus with another pinch or two of salt, then cover with a lid for a minute to steam until the asparagus softens a touch.
• Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
• Adjust seasonings, adding more salt if needed.
• Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, letting each person add more dressing to their tastes.
• Watch as this magical concoction disappears before your eyes!

SKILLET CHICKPEAS AND BROCCOLI RICE

Steps:

• Preheat oven to 350 degrees F.
• Add broccoli florets to a food processor and pulse until it resembles rice.
• Heat 2 tbsp extra virgin olive oil in a large cast iron skillet over medium heat.
• Add greens, broccoli, chickpeas, and tomato paste. Stir to combine.
• Add in garlic, salt, pepper, lemon juice, and remaining olive oil. Stir to combine.
• Cook for about ten minutes or until broccoli is tender.
• Break three Eggland's Best eggs over mixture. Do so carefully so that the yolk stays in tact to the membrane.
• Place skillet in the oven and bake for 15 minutes.
• Remove and garnish with fresh herbs of choice - I used cilantro.

RICE AND CHICKPEAS RECIPE

Steps:

• Heat oil in large skillet on medium-high heat. Add chorizo, onions, green peppers and garlic; cook and stir 5 min. or until vegetables are crisp-tender.
• Add water, chickpeas and seasonings; stir. Bring to boil.
• Stir in rice; cover. Reduce heat to medium-low; simmer 20 min. or until rice is tender.

TURKISH YOGURT SOUP WITH CHICKEN, CHICKPEAS AND RICE

Steps:

• Bring water to a boil in a medium saucepan. Add rice, cover and cook over low heat until barely tender (about 15 minutes).
• Meanwhile, in a medium saucepan, bring the stock to a simmer over moderately high heat. Add the chicken and simmer until cooked through (about 10 minutes). Using a slotted spoon, transfer the chicken to a plate. Skim any fat from the surface of the stock.
• In a large saucepan, whisk together yogurt, egg yolk and flour. Whisk in stock and bring to a simmer over low heat, whisking occasionally. Stir in the chickpeas, rice and reserved chicken. Season with salt and pepper and keep warm over low heat.
• Melt butter in a small skillet. Add the garlic, paprika and cayenne and cook over medium heat until fragrant (about 2 minutes). Ladle the soup into bowls and swirl in the garlic butter. Sprinkle with the mint and serve with lemon wedges.

CHICKPEAS AND FENNEL WITH RICE

Steps:

• Soak rice in pot for ten minutes in enough water to cover. When ten minutes are up, rinse the rice and add 1 cup fresh water. Cover and bring to a boil, then set on low heat to simmer for 8-9 minutes.
• While rice cooks, chop fennel bulb and put in pan with olive oil. Cook on medium heat until fennel begins to soften.
• Add chopped garlic, chickpeas, salt and pepper.
• When rice is finished cooking, turn off burner under rice and leave, covered, for ten minutes more (makes it fluffy).
• Add garam masala to chickpeas and fennel for remaining five minutes of cooking, while the rice is sitting, and add fresh fennel tops (the feathery parts) near the end of cooking (just to warm them up).
• Serve side by side on big plates, and enjoy!

VEGETARIAN LEMON RICE WITH ARTICHOKES AND CHICKPEAS

Steps:

• Heat olive oil in very large pan with a lid.
• Add rice and sauté until golden brown.
• Add onions and red bell pepper and sauté until soft and onions are translucent.
• A couple of minutes before onions and red pepper are soft, add the garlic (I don't know about you, but I do this to prevent the garlic from burning).
• Stir in broth, lemon juice, salt and pepper; bring to a boil.
• Cover and reduce heat; simmer for 40 minutes or until rice is tender.
• Remove from heat; stir in artichokes and chickpeas.
• Cover for about 5 minutes to make sure they get warm.
• When serving, sprinkle with parmesan cheese.

RICE WITH CHICKPEAS AND TOMATOES

Steps:

• Bring 3 cups water to a simmer in a large saucepan. Stir in the rice, cover, and simmer gently until the water is absorbed, about 35 minutes.
• Stir the remaining ingredients into the rice and cook until everything is heated through. Serve at once.
• Even those who aren't keen on beans might make an exception for versatile, tasty chickpeas, a.k.a. garbanzos. Americans have come to appreciate them in popular Middle Eastern, Indian, and Mediterranean dishes (such as hummus). If they have a drawback, it's their long cooking time-up to three hours. In this case, the canned version has a definite advantage.
• Mashed and seasoned, chickpeas make an excellent sandwich spread (see Chickpea Spread, page 239).
• Pureed, they thicken hearty vegetable soups and make a good base for dips (see Hummus, page 229).
• Chickpeas are delicious in green salads, or as the main ingredient in heartier salads (see Chickpea Salad with Roasted Peppers and Chickpea and Tomato Salad, page 42).
• Calories: 238
• Total Fat: 1g
• Protein: 8g
• Carbohydrate: 47g
• Cholesterol: 0mg
• Sodium: 224mg

MIDDLE EASTERN RICE WITH BLACK BEANS AND CHICKPEAS

Steps:

• Heat the olive oil in a large saucepan over medium heat.
• Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Cook the ground turkey in a skillet over medium heat until evenly brown.
• Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice.
• Season with salt and pepper, to taste.

BROWN RICE BOWL WITH ASPARAGUS AND CHICKPEAS RECIPE - (4/5)

Steps:

• Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside. Make Rice. While Rice is cooking, add olive oil to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for a couple minutes (I like to try to get some crusty color on them). Be careful, they seem to hiss and pop more then other beans over high heat. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed (likely).

CHICKEN WITH CHICKPEAS AND SAFFRON RICE

Steps:

• Preheat oven to 350°F.
• Season chicken with salt, black pepper, italian seasoning, smoked paprika and cayenne pepper.
• In Dutch oven over medium-high heat, warm 1 tablespoon oil. Brown chicken for 6-8 minutes. Transfer to plate. Discard fat; wipe out pot.
• In the same pot over medium heat; warm 1 tablespoon oil. Cook onion, bell pepper, saffron and red pepper flakes about 10 minutes.
• Add garlic; cook 30 seconds. Add sherry; cook 1 minute. Add chicken, broth, tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 15 minutes.
• Add rice, chickpeas, salt and pepper. Increase heat to medium-high; bring to simmer.
• Cover; bake in oven for 20 minutes, stirring halfway through.
• Let stand 10 minute before serving.