Chickpea Curry Pilaf Recipe

I am always amazed how my wife can get 12 hours of work out of six people when she arranges a company work day for our staff. Sometimes, half the people she expects actually show up ready to work. But she quickly performs a little administrative magic and makes it all work. My wife, on the other hand, is equally impressed by my ability to combine ingredients and come up with delicious-tasting dish almost every time. Here’s to individual strengths! Ching! Ching! The other day was no exception.

Chickpea Curry Rice Pilaf
Chickpea Curry Rice Pilaf

It was a Tuesday – Nothing special about that. It just adds to the drama – and we were expecting lunch  guests, but I had no time to buy groceries, and our cupboards were bare. So I dove in deep to see what I could put together. Now, both times I had been to India I don’t think I tasted a rice and chickpea dish. But somehow it just seemed right. So a opened up a can of chickpeas and threw them into the pot with the rice and WHAM!

After a little post-discovery research, I discovered that chickpea pilaf is already a common dish in middle eastern or arabic countries. Here is a common recipe I found on the Washington Post site. Even Oprah shares her favorite pilaf recipe! Wow! I am so privileged. And below is how I made my own pilaf creation, what I call ‘Chickpea Curry Pilaf.

I found that the taste improved after letting it cool to room temperature, storing it in the fridge overnight and then re-heating it the next day. Mmmm! Delicious!


Ingredients4 Tbs cooking oil
1 finely chopped onion
3 cloves crushed garlic
1-2 lemons squeezed
1 chicken boullion cube
1-2 Tbs curry powder
Salt and Chili powder
2 Tbs dried parsley (Fresh is preferable if you can find it.)
1 400g can chickpeas
4-5 cups Basmati rice (I didn’t measure it exactly)
10-12 cups of waterHeat oil in a large deep pot.Instructions

Saute the onions and parsley on medium heat until onions are slightly browned and translucent; approx 5 minutes.

Add the garlic to the mix and continue for another 30 seconds before adding the water.

Pour the water slowly stirring constantly. Being careful not to splatter the hot oil on yourself. You can let the rice cool a bit before adding the water.

Add the chickpeas, lemon juice and boullion cube until thoroughly mixed. Stir occasionally adding more water as needed, trying to reach a near-creamy consitancy.

Add the salt and chili powder to taste.

Serve with stiff yoghurt, sour cream and/or chutney as a condiment.

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