CHICKPEA PILAF

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Chickpea Pilaf image

This was inspired by a recipe for ham pilaf I made many years ago that we always liked. Here it is updated so it is in keeping with a Nutritarian eating style.

Provided by Anne Sainz

Categories     Beans

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

2 garlic cloves, minced
1 medium onion, chopped
4 mushrooms, sliced
2/3 cup brown rice (I like Lundberg Wild Blend)
1 (15 ounce) can low-sodium chickpeas
1 (15 ounce) can diced tomatoes
1/8 teaspoon cayenne pepper
1/4 teaspoon thyme
1 1/4 cups water
1/2 teaspoon oil (to coat pan)
1 cup frozen green pea, defrosted

Steps:

  • Chop garlic, onions and mushrooms. Combine and set aside.
  • Combine rice, chickpeas, tomatoes, cayenne, thyme and water and set aside.
  • Coat bottom of large covered frying pan or dutch oven (at least 5 quarts)with oil.
  • Add garlic, onion and mushrooms. Cook until onion is soft, adding small amounts of water as needed to prevent sticking.
  • Add chickpea mixture and bring to a boil. Cover and reduce heat and simmer for 45 minutes or until rice is tender and liquid is gone.
  • Add peas and heat through.

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