Chickpeas and Rice with Caramelized Onions

Name: Chickpeas and Rice with Caramelized Onions
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 1.5 tbsp cooking oil; 3 onions sliced; 3 cups rice of choice (I mix basmati and calrose); 6 cups chicken stock; 1 can chickpeas; Parsley for garnish; 2 tsp cumin; 2 tsp ras el hanout or garam masala or 7 spices

9 steps

Prep:5minCook:25min

This is a quick and easy meal that is both nutritious and budget friendly. The ingredients are pantry items and the taste is spectacular. A must try. This is a tweak on the middle eastern dish called mjaddara (rice and lentils) as my daughter hates lentils and never eats that dish when I make it but loves chickpeas so I thought, why not swap the lentils for chickpeas? And it was a hit!

Updated at: Thu, 21 Sep 2023 01:30:54 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories440.3 kcal (22%)

Total Fat6.4 g (9%)

Carbs80.5 g (31%)

Sugars4.5 g (5%)

Protein13.2 g (26%)

Sodium420.1 mg (21%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 ½ TbspCooking Oil

3onions

sliced

3 cupsrice

I mix basmati and calrose

6 cupschicken stock

1can chickpeas

parsley

for garnish

2 tspcumin

2 tspras el hanout

or garam masala 7 spices

Instructions

Step 1

In a large saucepan, sautee the onions in cooking oil. Cover the onions and mix every 5 minutes until they are golden in color. Be sure to continue mixing and not forget them or they will burn.

Step 2

Add a few tablespoons of water to the onions as they are caramelizing if you notice them drying out.

Step 3

While the onions are cooking, soak 1.5 cups basmati and 1.5 cups calrose rice (or if you prefer one rice or another feel free to use it).

Step 4

Once the onions are done, remove half of them for garnish and keep half in the pot.

Step 5

Strain and add the rice to the pot and mix it with the onions.

Step 6

Add 6 cups of chicken stock (or veggie stock if you want to keep it vegetarian) and salt to taste preference.

Step 7

Add 2 tsp cumin and any spices you like at this point and mix it in. Then as the rice comes to a boil, add the strained can of chickpeas to the pot, mix well and cover.

Step 8

Allow it to simmer on medium low for 10-15 minutes or until all the liquid absorbs and the rice is fully cooked.

Step 9

Garnish with the onions you set aside and some fresh parsley. Enjoy with plain yogurt.