Bookmark
If you’re looking for something a little more exciting than plain steamed rice this Chickpea Vegetable Rice Pilaf is going to be your new go to side dish. It’s easy to make super satisfying and loaded with wholesome chickpeas and fresh veggies. Honestly I could eat a bowl of this all on its own
I first made this when I wanted something warm and comforting without a lot of effort and now it’s one of my weekly staples especially after busy days
Ingredients
- Garlic cloves: crushed for a fragrant foundation and savory depth
- Red onion: finely chopped to add mild sweetness and color
- Long grain rice: which cooks up fluffy and separates easily for great texture
- Chicken or vegetable stock: to infuse the rice with rich flavor choose low sodium if needed
- Lemon zest and juice: for a fresh zippy brightness
- Red bell pepper: finely chopped for crunch and vibrant color
- Zucchini: finely chopped adds moisture and mild taste that blends well
- Canned chickpeas: drained for protein fiber and heartiness
- Salt and black pepper: to taste to balance and enhance all flavors
- Cooking oil spray: preferably avocado oil for a light coating without heaviness
- Fresh cilantro: chopped for garnish adding freshness and a hint of citrus
Step-by-Step Instructions
- Sauté the Aromatics:
- Spray a deep frying pan with oil and add the garlic and onion. Sauté over medium heat for two to three minutes until lightly golden and fragrant
- Add Vegetables and Rice:
- Stir in the rice red pepper zucchini chickpeas lemon zest and lemon juice. Give everything a quick spray of oil and cook for one more minute to blend flavors
- Cook with Stock:
- Pour in the stock and bring the mixture to a boil. Then reduce the heat to low cover and simmer gently until the stock is fully absorbed into the rice
- Let It Rest:
- Turn off the heat but keep the lid on. Let the pilaf sit undisturbed for ten to twelve minutes so steam can finish cooking the rice gently
- Fluff and Serve:
- Fluff the rice with a fork to loosen grains. Season with salt and pepper then garnish with fresh cilantro. Serve warm and enjoy
Bookmark
I always look forward to adding the lemon it brightens up the whole dish and reminds me of my grandmother’s springtime meals full of fresh herbs and citrus
Storage Tips
Let the rice pilaf cool completely before transferring to an airtight container. It will keep in the fridge for up to three days. To reheat add a splash of water or broth to restore moisture and warm gently on the stovetop or in the microwave
Ingredient Substitutions
No chickpeas on hand Try cooked lentils kidney beans or even butter beans. Swap zucchini for mushrooms or carrots. Any vegetable that softens as it cooks will work well here
Serving Suggestions
This pilaf pairs beautifully with grilled chicken baked salmon or shrimp. For a vegetarian twist try serving it alongside roasted eggplant or a chickpea curry. You can also enjoy it as a meal in itself just add a dollop of yogurt or a side salad
Bookmark
Cultural Context
Rice pilaf has roots in many global cuisines from Middle Eastern to South Asian kitchens where cooking rice with spices and broth creates deep comfort and flavor. This version adds a Mediterranean touch with lemon and chickpeas
Frequently Asked Questions About Recipes
- → Can I use brown rice instead of white rice?
Yes but brown rice requires a longer cook time around 40 to 45 minutes and extra stock for proper absorption.
- → Is this pilaf vegan friendly?
It is vegan when prepared with vegetable stock instead of chicken stock and no animal-based add-ins.
- → What vegetables can I substitute in this dish?
Try mushrooms carrots butternut squash or diced tomatoes for variety. Choose vegetables that soften well while simmering.
- → How should I store leftovers?
Cool completely and refrigerate in an airtight container for up to 3 days. Reheat with a splash of water to loosen.
- → Can I freeze the pilaf?
Yes. Freeze cooled pilaf in a sealed container for up to 2 months. Thaw in the fridge and reheat with a little water or stock.