Best 7 Chickpeas And Rice Recipes

CHICKPEAS AND RICE

Steps:

• Cook water, rice, thyme, and bay leaf and set aside.
• Heat olive oil and half of the butter in a skillet and then add chickpeas.
• When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
• Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
• Remove from heat and mix rice and chickpeas together until rice is a golden color.
• Mix in remaining butter (cubed) and Parmesan cheese.

MOROCCAN CHICKEN AND RICE WITH CHICKPEAS

Steps:

• Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
• Reduce heat to medium and add onion, garlic, and carrots to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in paprika, cumin, cinnamon, and rice and cook 1 minute.
• Add green beans, chickpeas, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

COCONUT-GINGER RICE WITH CHICKPEAS AND CHILES

Steps:

• Heat the butter in a saucepot over medium heat. Add the chiles, ginger and whites of the scallions and stir 2 minutes. Add the chicken stock, rice, coconut and lime zest. Bring to a boil, then reduce the heat to a simmer and cover. Cook 17 to 18 minutes. Add in the chickpeas in the last 5 minutes of cooking. Finish the rice by stirring in the lime juice, the greens of the scallions and cilantro.

SKILLET CHICKPEAS AND BROCCOLI RICE

Steps:

• Preheat oven to 350 degrees F.
• Add broccoli florets to a food processor and pulse until it resembles rice.
• Heat 2 tbsp extra virgin olive oil in a large cast iron skillet over medium heat.
• Add greens, broccoli, chickpeas, and tomato paste. Stir to combine.
• Add in garlic, salt, pepper, lemon juice, and remaining olive oil. Stir to combine.
• Cook for about ten minutes or until broccoli is tender.
• Break three Eggland's Best eggs over mixture. Do so carefully so that the yolk stays in tact to the membrane.
• Place skillet in the oven and bake for 15 minutes.
• Remove and garnish with fresh herbs of choice - I used cilantro.

CHICKPEAS AND FENNEL WITH RICE

Steps:

• Soak rice in pot for ten minutes in enough water to cover. When ten minutes are up, rinse the rice and add 1 cup fresh water. Cover and bring to a boil, then set on low heat to simmer for 8-9 minutes.
• While rice cooks, chop fennel bulb and put in pan with olive oil. Cook on medium heat until fennel begins to soften.
• Add chopped garlic, chickpeas, salt and pepper.
• When rice is finished cooking, turn off burner under rice and leave, covered, for ten minutes more (makes it fluffy).
• Add garam masala to chickpeas and fennel for remaining five minutes of cooking, while the rice is sitting, and add fresh fennel tops (the feathery parts) near the end of cooking (just to warm them up).
• Serve side by side on big plates, and enjoy!

MIDDLE EASTERN RICE WITH BLACK BEANS AND CHICKPEAS

Steps:

• Heat the olive oil in a large saucepan over medium heat.
• Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Cook the ground turkey in a skillet over medium heat until evenly brown.
• Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice.
• Season with salt and pepper, to taste.

VEGETARIAN LEMON RICE WITH ARTICHOKES AND CHICKPEAS

Steps:

• Heat olive oil in very large pan with a lid.
• Add rice and sauté until golden brown.
• Add onions and red bell pepper and sauté until soft and onions are translucent.
• A couple of minutes before onions and red pepper are soft, add the garlic (I don't know about you, but I do this to prevent the garlic from burning).
• Stir in broth, lemon juice, salt and pepper; bring to a boil.
• Cover and reduce heat; simmer for 40 minutes or until rice is tender.
• Remove from heat; stir in artichokes and chickpeas.
• Cover for about 5 minutes to make sure they get warm.
• When serving, sprinkle with parmesan cheese.