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Rice and Chickpeas with Caramelized Onions
This recipe was loosely inspired by Middle Eastern mujaddara, which transforms a few humble ingredients—grains, lentils and onions—into a hearty and satisfying dish. Our version swaps out the traditional lentils for canned chickpeas, though canned lentils also work well. We briefly heat cumin and allspice in oil to bloom the flavors, then add the rice and legumes so they absorb the seasonings as they simmer. At the same time, we caramelize onions in a skillet, then serve them atop the finished dish; the sweet onions provide a nice contrast to the fragrant rice and earthy chickpeas.
tablespoons extra-virgin olive oil, divided
large yellow onions, halved and thinly sliced