Revithopilafo Chickpea Pilaf Recipes

Steps:

• Chop garlic, onions and mushrooms. Combine and set aside.
• Combine rice, chickpeas, tomatoes, cayenne, thyme and water and set aside.
• Coat bottom of large covered frying pan or dutch oven (at least 5 quarts)with oil.
• Add garlic, onion and mushrooms. Cook until onion is soft, adding small amounts of water as needed to prevent sticking.
• Add chickpea mixture and bring to a boil. Cover and reduce heat and simmer for 45 minutes or until rice is tender and liquid is gone.
• Add peas and heat through.

Steps:

• Cook onion in olive oil until translucent.
• Add rice and stir to coat with oil.
• Cook rice in oil for 2 minutes.
• Meanwhile, heat water and add saffron.
• Add water to rice along with the tomato puree and chickpeas.
• Season to taste.
• Cook, at a slow simmer, for 20-25 minutes, until the rice is cooked.
• Remove from heat and gently stir in lemon juice.

Steps:

• Heat the oil in a large, non-stick pan and add the onions. Cook over a medium heat for 5 mins until starting to turn golden. Stir in the curry paste and cook for 1 min. Add the rice, cauliflower and chickpeas, stirring to coat in the paste.
• Pour in the stock and stir. Cover and simmer for 10-15 mins until the rice and cauliflower are tender and all the liquid has been absorbed. Stir in the almonds and coriander, then serve.

Steps:

• Heat a large, lidded frying pan or fl ameproof casserole and add the oil. Fry the chicken thighs for 2 mins, turning halfway through cooking, until lightly coloured, then lift onto a plate. Add the leeks to the pan and stir-fry for 3 mins, then add the garlic and tip in the chickpeas, most of the lemon zest and rice. Stir together until well mixed.
• Nestle the chicken in the rice mix. Pour over the stock and season lightly. Cover and cook on a low heat for 20 mins until the chicken is nearly cooked through and the rice has absorbed nearly all the liquid. Sit the broccoli on top of the rice, cover and continue to cook until the rice and broccoli are tender and the chicken cooked. Sprinkle with the remaining lemon zest to serve.

Steps:

• Combine oil, Recaito, quinoa, orange juice, salt and 3/4 cup water to boil. Simmer covered over medium-low heat, until liquid is absorbed and quinoa is tender, 20 minutes. Stir in chick peas. Remove from heat and let stand, covered, for 5 minutes. Stir in mint, parsley and hazelnuts.

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and cook the onion for 8-10 mins until softened. Add the garlic and spices, and cook for 2 mins more until fragrant. Tip in the rice and 450ml boiling water from the kettle along with the lemon zest and ½ tsp salt. Cover, reduce the heat to medium-low and cook for 20 mins, or until all the water has been absorbed and the rice is cooked through. This process can also be done in the oven: cook everything in a flameproof casserole and transfer to the oven once the rice and water has been added, covering and cooking for 20-25 mins at 190C/170C fan/gas 5.
• Heat the rest of the oil in a second pan over a medium-high heat and fry the courgette slices for 4 mins until slightly coloured and the edges are just softened. Stir in the chickpeas and cook for 2 mins more until warmed through. Season well.
• When the rice is cooked through, add half the lemon juice and fluff up the rice with a fork. Add the chilli flakes, if using, and chopped dill to the courgette and chickpea mixture. Season well. Stir in the remaining lemon juice and a splash more oil. Serve the rice with the courgettes.