John Myers
Chickpea Rice
The perfect chickpea rice recipe with a picture and simple step-by-step instructions.
- 1 glass Rice parboiled
- 250 g Chickpeas canned
- 50 ml. Sunflower oil
- Water
- Sea-Salt
- Put the rice in a bowl and add enough cold water to cover the rice grains. After 30 minutes, pour the rice grains into a sieve and rinse again with cold water. Drain.
- Put the oil in a saucepan and let it get hot. Put the rice grains in the hot oil and roast for about 10 minutes, stirring the rice grains again and again. The rice grains will dry out and crackle a little.
- In the meantime, put cold water (approx. 1 liter) in another pot and salt the water, it should taste slightly salty. Bring the salt water to a boil.
- The boiling salt water is now poured onto the rice grains, only enough so that the salt water is about a finger’s breadth above the rice grains. Attention it simmers properly.
- Rinse the chickpeas with cold water, drain and add to the rice. Mix everything, turn on the lowest heat, close the lid and after about 12 minutes the rice is ready. I turn off the heat completely on my pots because they store the heat well.
- Info about the recipe: You can basically take as much rice as you need, the salted water should always be a finger’s breadth above the grains of rice.
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