Chickpea Pilaf (Rice)

Ingredients

• 2 tbsp olive oil
• 1 small onion finely diced
• 2 garlic cloves minced
• 1 1/2 cups long grain rice or basmati
• 2 cans of chickpeas 800g/28oz, drained
• 2 1/2 cups water
• 2 tsp cumin powder
• 2 tsp coriander powder
• 2 tsp garam masala powder or curry powder or 1/2 tsp coriander + 1/2 tsp all spice
• 1 tsp salt
• Black pepper

Steps

1. Heat olive oil in a large saucepan over medium high heat.
2. Add the onion and garlic and sauté until the onion is translucent – around 3 minutes.
3. Add the rice and stir until the rice becomes translucent, coated with the oil.
4. Add remaining ingredients. Place the lid on and bring to a boil, then turn the heat down to low. Cook for 12 to 15 minutes, or until all the liquid has been absorbed.
5. Remove from the stove, leaving the lid on, and set aside to reset for 10 minutes.
6. Fluff the rice up with a fork and serve with the Middle Eastern Shredded Lamb.