Chickpea Rice Recipe
This Arabic chickpea rice recipe is a traditional Middle Eastern dish that combines Basmati rice, the protein-packed goodness of chickpeas and soya chunks, and a blend of aromatic spices to create the perfect flavor and nutrient-packed rice dish!
Ingredients
- 2½ cups white Basmati rice XXL
- 1¼ cups soya chunks
- 3 teaspoon bouillon powder divided
- 1½ teaspoon biryani spice blend divided
- ¼ cup olive oil divided
- 1 tablespoon hot water
- 2 teaspoon Lebanese spice blend divided
- 3 teaspoon pink salt divided
- 1 teaspoon black pepper
- 1 onion big, chopped
- 2 cups chickpeas pre-cooked
- ½ teaspoon cumin
- ½ teaspoon coriander
- toasted nuts optional for garnish
- fresh chopped parsley optional
Instructions
- Soak the rice for 30 minutes and the soya chunks in hot water for 20 minutes
- Drain the soya chunks and let them sit until they are warm enough to handle. Then, squeeze out the extra water and transfer it to a dry bowl.
- Add one teaspoon of bouillon powder, ½ teaspoon of biryani spice blend, one teaspoon of olive oil, hot water, one teaspoon of Lebanese spice, ½ teaspoon of pink salt, and a pinch of pepper to marinate the soy chunks. Mix to coat all the soy chunks. Cover with cling film and place in the refrigerator to marinate.
- Heat the remaining olive oil and saute the onion until translucent. Add marinated soya chunks and saute for 5 minutes, then add the chickpeas and the spices: one teaspoon of Lebanese spice, one teaspoon of biryani spice, cumin, and coriander.
- Mix to combine. Add the rice and mix; dissolve the remaining two teaspoons of bouillon powder in hot water and add it to the rice. Add remaining salt and pepper. Let it boil, cover the lid, and simmer for 30 minutes.
- Serve with a fresh salad dish and Enjoy!