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Cookish

Brown Rice Pilaf with Chickpeas and Herbs

4 Servings

1¼ hours 20 minutes active

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This hearty vegetarian pilaf combines nutty brown rice and chickpeas and gets lots of savory sweetness from a generous amount of sautéed onions. Cooking garam masala with the onions blooms the spices in the blend, creating a fragrant flavor base. We scatter shredded carrots or baby spinach—or both—over the rice immediately after simmering and allow the vegetables to steam for a few minutes before mixing them in. This gentle cooking helps preserve their freshness. A salad of tomatoes, onion and cucumber is a good accompaniment.

4

Servings

1¼ hours

20 minutes active

Ingredients

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Reviews
Laura M.

Loved this dish! I was astonished by the amount of onions called for, but they melted right into the rice and chickpeas creating a rich texture and flavor. I added both the carrots and spinach for color and added nutrients. The carrots were al dente which was nice. For the garnish, I loved the crunch the toasted almonds brought to this dish, and the brightness of the pomegranate made this a thoroughly enjoyable meal.
I will definitely be making this again!
Thank you for creating dishes suited for my modified diet, enabling me to prepare dished my omnivore husband also enjoys!