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Chickpea lemon rice pilaf in a shallow bowl with golden chickpeas, fresh parsley, and lemon slices on a wooden table

Chickpea Lemon Rice Pilaf

A one-pot rice pilaf with tender chickpeas, toasted basmati, warm spices, and fresh lemon. Ready in 40 minutes from pantry staples.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1.5 cups / 280 g basmati rice rinsed until water runs clear
  • 1 can / 400 g canned chickpeas drained, rinsed, and patted dry
  • 2.5 cups / 600 ml low-sodium vegetable broth
  • 2 tbsp olive oil
  • 1 medium / 150 g yellow onion finely diced
  • 3 cloves garlic cloves minced
  • 1 tsp ground cumin
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground coriander
  • 1 large lemon zest and juice, about 3 tbsp juice
  • 3 tbsp / 10 g fresh flat-leaf parsley roughly chopped
  • 0.75 tsp fine sea salt adjust to taste
  • 0.25 tsp black pepper freshly cracked

Method
 

  1. Heat the olive oil in a 3-quart heavy-bottomed saucepan over medium heat until it shimmers.
  2. Add the drained, dried chickpeas in a single layer. Cook for 3-4 minutes without stirring until the edges are golden and slightly crisp. Stir once and cook for 1 more minute, then remove chickpeas to a small bowl and set aside.
  3. In the same pan, add the diced onion and cook over medium heat for 4-5 minutes, stirring occasionally, until softened and translucent.
  4. Add the minced garlic, cumin, turmeric, and coriander. Stir constantly for 1 minute until fragrant.
  5. Add the rinsed rice to the pan. Toast for 2 minutes, stirring to coat every grain in the spiced oil, until the rice smells nutty.
  6. Pour in the vegetable broth and add the salt and black pepper. Stir once to combine, then bring to a gentle boil.
  7. Return the golden chickpeas to the pan and stir briefly to distribute. Reduce the heat to low, cover tightly with the lid, and simmer for 15 minutes without lifting the lid.
  8. Turn off the heat and let the pot rest, still covered, for 5 minutes. This finishes the steam and fluffs the grains.
  9. Remove the lid and add the lemon juice, lemon zest, and chopped parsley. Fluff gently with a fork to combine without breaking the grains. Taste and adjust salt.
  10. Serve immediately directly from the pot, or transfer to a wide shallow bowl and garnish with an extra pinch of lemon zest.

Notes

For a more fragrant pilaf, swap out the ground cumin for 1 teaspoon of whole cumin seeds and toast them in the oil for 30 seconds before adding the onion.