Rice with chickpeas


Rice with chickpeas(1)

I love rice tossed together with any old lentil, bean or vegetable.  Makes a quick all-in-one dish and served with a simple salad is all you need. This is yet another delicious combination of rice with chickpeas.  I hope you enjoy it as much as I do.  If you have any queries about cooking rice please ask and I will do my best to help.  Good quality Basmati rice doesn’t take long to cook (specially if it has been soaked) and needs to be watched – you can’t leave it to look after itself and if you do, you will inevitably end up with a soggy, sticky rice.

4 good servings


300 grams Basmati rice, soak for 1 hour
1 tin chickpeas, drained
6 whole black pepper
6 cloves
4 white cardamoms
2 inch cinnamon stick
3 bay leaves
1 teaspoon kala zeera (black cumin – click here)
2 large cloves garlic, chopped or grated
2 piece ginger, chopped or grated
1 teaspoon turmeric
3 tablespoons oil
1 teaspoon salt
600-650ml water


  1. Heat oil and add black pepper, cloves, cardamoms, cinnamon and bay leaves. As soon as these swell up, about 1 minute
  2. Take pan off the heat and add shah zeera, garlic, ginger, turmeric, salt and chickpeas.
  3. Give it a stir or two and add rinsed rice with 600ml water
  4. Bring to the boil on high then lower heat and simmer until almost all the liquid is absorbed. It should be moist though
  5. Cover with tea cloth and steam on lowest heat for 15 minutes until steam rises from the rice. I use a heat dispenser on my gas hob which works very well. Be careful when you lift the lid as the steam may burn your hand.
  6. Serve with simple avocado salad

Avocado, red onion & tomato salad

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