Turkish Spiced Chickpea Stew with Brown Rice Pilaf

The pilaf ties everything together and is flavored with lime zest. Pair with steamed veggies and you're good to go!


January-February 2012 | By Marie Gonzalez
Turkish Spiced Chickpea Stew with Brown Rice Pilaf
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at a glance

Main Ingredient

Vegetables

Type

Main Dishes

Preparation Time

00:00:00


Date Published

January-February 2012

Parsley, mint, cumin, coriander, and cardamom are traditional herbs and spices used in Turkish cuisine. The brown rice pilaf ties everything together and is flavored with lime zest. Add a serving of steamed vegetables and you’re good to go!

Serves 4 to 5 
Prep Time 10 minutes
Total Cooking Time 80 minutes

For the brown rice pilaf
1 tablespoon extra virgin olive oil
5 cloves garlic, minced
3/4 teaspoon paprika
1 cinnamon bark or
      1/2 teaspoon ground cinnamon
big pinch of salt
1 1/2 cups brown rice, rinsed and drained
3 cups boiling water
juice and zest from 1 lime

For the chickpea stew
1 tablespoon extra virgin olive oil
2 onions, diced
salt and chili flakes, to taste
4 cloves garlic, minced
3 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 cinnamon bark or
      1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom or more cumin
1 (400-gram) can diced tomatoes
2 (425-gram) cans chickpeas, drained and rinsed
salt and pepper, to taste
2 to 3 teaspoons muscovado sugar (optional)
1/2 cup parsley, chopped
1/4 cup cilantro or mint, chopped

1  Make the brown rice pilaf: In a large saucepan over medium heat, heat oil and sauté garlic with paprika, cinnamon bark, and a pinch of salt until cooked, about 2 minutes. Mix in brown rice and pour in boiling water. Stir once, cover, and turn heat down to low. Simmer for 40 to 45 minutes. Turn off heat and let sit for about 10 minutes. Fluff with a fork, stir in the lime juice and zest. Keep warm and set aside.

2  Make the chickpea stew: Heat oil in a saucepan over medium heat. Add onions with a pinch of salt and chili flakes; sauté until softened, about 3 to 5 minutes. Add garlic and spices; sauté for about 2 more minutes or until fragrant. Stir in canned tomatoes and chickpeas. Bring to a boil then turn heat down to low. Simmer for 15 to 20 minutes, stirring occasionally, until chickpeas have slightly softened and spices have infused through the stew. Adjust for salt and pepper accordingly. If it's on the sour side, throw in a few teaspoonfuls of muscovado sugar. Stir in the fresh herbs and serve with the brown rice pilaf.




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