Easy Turmeric & Chickpea Pilaf
Main ingredient
Turmeric
Total time
Ingredients
1 cup basmati rice
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes (optional, for a kick)
1 can (15 ounces) chickpeas, rinsed and drained
2 cups vegetable broth or water
Salt and freshly ground black pepper to taste
Fresh cilantro or parsley, chopped, for garnish
Preparation steps
Step 1
Rinse the basmati rice under cold water until the water runs clear; drain well.
Step 2
In a medium pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
Step 3
Add the minced garlic, ground turmeric, ground cumin, and red pepper flakes (if using). Cook for another minute, stirring constantly, until fragrant.
Step 4
Stir in the rinsed rice and chickpeas, ensuring they are well coated with the spices. Cook for 2 minutes, stirring occasionally.
Step 5
Pour in the vegetable broth or water. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
Step 6
Remove from heat and let it sit, covered, for 5 minutes.
Step 7
Fluff the pilaf gently with a fork.
Step 8
Garnish with fresh chopped cilantro or parsley before serving.