Rice Pilaf with Chickpeas

This vegan variation of classic Turkish pilaf uses heart-healthy olive oil and plant-based protein from chickpeas for a nourishing balance.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 1/4 cups white rice (220 g) · 792 kcal in the whole recipe
• 1 1/2 cups cooked chickpeas (250 g) · 410 kcal in the whole recipe
• 2 tbsp olive oil (26 g) · 230 kcal in the whole recipe
• 2.5 cups hot vegetable broth (500 g) · 25 kcal in the whole recipe
• 1 tsp salt, 1/2 tsp ground black pepper

Method

1. Wash the rice under warm water until the starch runs clear, then drain well.

   

2. Heat the olive oil in a shallow pot, add the rice, and saute for 3-4 minutes over medium heat.

   

3. Add the cooked chickpeas, salt, and black pepper, stirring gently for 1 minute.

   

4. Pour in the hot vegetable broth, cover with a lid, and bring to a boil.

   

5. Reduce heat to low and simmer for 12-15 minutes until the rice absorbs all the liquid.

   

6. Remove from heat, place a paper towel under the lid, and let it rest for 10-15 minutes before fluffing and serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.