This Chickpea Rice Pilaf is So Good 🔥

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Fresh fruits provide a lighter option while raisins add sweetness.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers health benefits, while vegetable oil is more economical.

Preheat the oven to 400°F.

Rinse and drain the canned chickpeas, then place them in a mixing bowl.

Add 1 teaspoon of olive oil, 1 teaspoon of smoked paprika, a pinch of salt, and pepper to taste to the chickpeas; toss to coat.

Spread the chickpeas onto a baking tray lined with parchment paper and bake in the oven for 15 minutes.

Rinse and drain 1 cup of basmati rice a couple of times to remove excess starch.

Finely chop 1 onion and 3 pieces of garlic.

Coarsely chop about 1/4 cup of almonds and toast them in a dry sauté pan for 3 to 5 minutes; set aside.

In the same sauté pan, add 2 tablespoons of olive oil, then add the chopped onions and garlic; sauté for 2 to 3 minutes.

Add 1/2 cup of orzo to the pan and sauté for 3 to 4 minutes.

Stir in 1 teaspoon of salt, 1 teaspoon of sweet paprika, and a generous pinch of oregano; mix well.

Add the rinsed basmati rice to the pan and sauté for another minute.

Pour in 1 1/2 cups of veggie stock and turn the heat up to medium-high.

Once the chickpeas are done baking, set them aside.

When the stock begins to bubble, stir the rice to ensure it is submerged in the liquid, cover, and cook on medium-low for 15 minutes.

After 15 minutes, add the toasted almonds, baked chickpeas, and 1/4 cup of raisins to the rice; fluff and mix together.

Serve the rice pilaf sprinkled with freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary