Best Revithopilafo Chickpea Pilaf Recipes

SIMPLE MIDDLE EASTERN CHICKPEA PILAF

Steps:

• Drain chickpeas and rinse thoroughly and set aside.
• In a large saucepan, sauté onion and garlic in olive oil until soft and a light golden color.
• Add chicken stock or broth and bring to a boil.
• Stir in uncooked rice, drained chickpeas, salt, and pepper. Cover and reduce heat. Simmer on low heat for twenty minutes.
• After twenty minutes, remove from heat and let sit, covered, for 3 to 5 minutes.
• Remove lid and fluff with a fork. Serve immediately.

REVITHOPILAFO (CHICKPEA PILAF)

Steps:

• Cook onion in olive oil until translucent.
• Add rice and stir to coat with oil.
• Cook rice in oil for 2 minutes.
• Meanwhile, heat water and add saffron.
• Add water to rice along with the tomato puree and chickpeas.
• Season to taste.
• Cook, at a slow simmer, for 20-25 minutes, until the rice is cooked.
• Remove from heat and gently stir in lemon juice.

CHICKPEA PILAF

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.

CHICKPEA-QUINOA PILAF (VEGAN)

Steps:

• In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.
• Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.
• Add the quinoa and saute for 2 minutes.
• Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa has absorbed all the water; stir occasionally.
• Fluff with a fork and serve.

CHICKPEA & COURGETTE PILAF

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and cook the onion for 8-10 mins until softened. Add the garlic and spices, and cook for 2 mins more until fragrant. Tip in the rice and 450ml boiling water from the kettle along with the lemon zest and ½ tsp salt. Cover, reduce the heat to medium-low and cook for 20 mins, or until all the water has been absorbed and the rice is cooked through. This process can also be done in the oven: cook everything in a flameproof casserole and transfer to the oven once the rice and water has been added, covering and cooking for 20-25 mins at 190C/170C fan/gas 5.
• Heat the rest of the oil in a second pan over a medium-high heat and fry the courgette slices for 4 mins until slightly coloured and the edges are just softened. Stir in the chickpeas and cook for 2 mins more until warmed through. Season well.
• When the rice is cooked through, add half the lemon juice and fluff up the rice with a fork. Add the chilli flakes, if using, and chopped dill to the courgette and chickpea mixture. Season well. Stir in the remaining lemon juice and a splash more oil. Serve the rice with the courgettes.

QUINOA VEGETABLE PILAF

Steps:

• In a small saucepan, saute onion and carrot in oil until tender. Add rice and quinoa; stir to coat. Stir in broth and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed, adding the broccoli during the last 3 minutes of cooking. Remove from the heat; let stand for 5 minutes. Fluff with a fork.

CAULIFLOWER & CHICKPEA PILAF

Steps:

• Heat the oil in a large, non-stick pan and add the onions. Cook over a medium heat for 5 mins until starting to turn golden. Stir in the curry paste and cook for 1 min. Add the rice, cauliflower and chickpeas, stirring to coat in the paste.
• Pour in the stock and stir. Cover and simmer for 10-15 mins until the rice and cauliflower are tender and all the liquid has been absorbed. Stir in the almonds and coriander, then serve.