Revithopilafo Chickpea Pilaf Recipes

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CAULIFLOWER & CHICKPEA PILAF



Cauliflower & chickpea pilaf image

Delicious served on its own, or as a side dish with grilled chicken breasts rubbed with a little curry paste

Provided by Good Food team

Categories     Dinner, Main course, Side dish

Time 30m

Number Of Ingredients 9

1 tbsp sunflower oil
2 large onions , sliced
1 tbsp curry paste of your choice
200g basmati rice
350g cauliflower florets
400g can chickpeas , rinsed and drained
500ml vegetable stock
50g toasted flaked almonds
handful chopped coriander

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.

Nutrition Facts : Calories 443 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.82 milligram of sodium

CHICKPEA PILAF



Chickpea Pilaf image

This was inspired by a recipe for ham pilaf I made many years ago that we always liked. Here it is updated so it is in keeping with a Nutritarian eating style.

Provided by Anne Sainz

Categories     Beans

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

2 garlic cloves, minced
1 medium onion, chopped
4 mushrooms, sliced
2/3 cup brown rice (I like Lundberg Wild Blend)
1 (15 ounce) can low-sodium chickpeas
1 (15 ounce) can diced tomatoes
1/8 teaspoon cayenne pepper
1/4 teaspoon thyme
1 1/4 cups water
1/2 teaspoon oil (to coat pan)
1 cup frozen green pea, defrosted

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.

CHICKEN AND CHICKPEA RICE PILAF



Chicken and Chickpea Rice Pilaf image

This started with a regular rice pilaf recipe that just expanded to include various beans and meats. Eventually this became my favorite combination. The rice turns crispy and crunchy when done right, with just the right amount of spice to keep you going back for more. This is a pretty time-consuming and labor-intensive dish, but after trial and error, as well as a little personal touch, it becomes a delicious weekly addiction.

Provided by dejan tadic

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h29m

Yield 6

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon vegetable oil
1 onion, diced
1 (15 ounce) can chickpeas, drained
1 cup long-grain brown rice
6 chicken drumsticks
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
2 teaspoons ground cayenne pepper, divided
1 teaspoon dried thyme
2 cups chicken broth

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter with oil in a large saucepan over low heat. Add onion; cook and stir until translucent, 7 to 10 minutes. Add chickpeas and cook until heated through, 3 to 5 minutes. Add rice; cook and stir until translucent and coated in oil, 4 to 5 minutes. Remove from heat.
  • Season drumsticks with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon cayenne pepper.
  • Heat a large cast iron skillet over medium-high heat. Cook drumsticks until skin is golden brown and crispy on all sides, about 10 minutes. Transfer to a plate.
  • Pour chicken broth into a deep saucepan and bring to a boil. Season with remaining salt, black pepper, and cayenne pepper; add thyme. Reduce heat to a simmer.
  • Transfer chickpea-rice mixture to an oven-proof cast iron skillet. Pour in the chicken broth and mix. Place drumsticks on top and cover skillet tightly with aluminum foil.
  • Bake in the preheated oven until rice is tender, 30 to 40 minutes. Remove aluminum foil, raise oven temperature to 450 degrees F (230 degrees C); continue baking until rice is crispy on top, 10 to 15 minutes more.

Nutrition Facts : Calories 343.3 calories, Carbohydrate 37.4 g, Cholesterol 69 mg, Fat 10 g, Fiber 3.9 g, Protein 24.9 g, SaturatedFat 2.9 g, Sodium 1376 mg, Sugar 1.5 g

NUTTY CHICKPEA PILAF



Nutty Chickpea Pilaf image

A hearty pilaf with a satisfying nutty crunch and, thanks to a handful of dried cranberries, a touch of contrasting sweetness. A plethora of chickpeas elevates what's typically a side to entree status. My favorite dinner lately!

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 12

2 tablespoons olive oil
1 medium yellow onion (diced)
2 large (or 3 medium cloves garlic, minced)
1 cup brown Basmati rice (rinsed)
1/4 teaspoon kosher salt (plus more to taste)
1/8 teaspoon freshly ground black pepper (plus more to taste)
2 cups low-sodium vegetable broth
1/2 cup dried cranberries
1 15-ounce can chickpeas, drained
1/3 cup unsalted hazelnuts (chopped)
1/3 cup unsalted pecans (chopped)
1/2 cup fresh Italian parsley (chopped)

Steps:

  • Set a large saute pan over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until translucent, 7-8 minutes. Add the garlic, rice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring frequently, until the rice begins to crackle, about 2 minutes.
  • Stir in the vegetable broth, the dried cranberries, and the chickpeas. Increase heat to high to bring to a boil, then reduce the heat to medium-low. Cover and simmer, stirring occasionally, until the rice is tender and the liquid has evaporated, about 35 minutes. If the liquid cooks off before your rice is cooked through, add a little more water and keep cooking until the rice is done.
  • Fold in the hazelnuts, pecans, and parsley. Taste and add additional salt and pepper if desired. Remove from heat and serve.

SIMPLE MIDDLE EASTERN CHICKPEA PILAF



Simple Middle Eastern Chickpea Pilaf image

Traditional pilaf gets new life with the addition of chickpeas. Chickpeas offer fantastic flavor and texture to this tasty side dish.

Provided by Saad Fayed

Categories     Side Dish     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 can (15 oz.) chickpeas
1 1/2 cups long grain or converted white rice (uncooked)
2 cups chicken broth or stock
3/4 cup onion (finely chopped)
2 cloves garlic (finely chopped)
1 1/2 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Drain chickpeas and rinse thoroughly and set aside.
  • In a large saucepan, sauté onion and garlic in olive oil until soft and a light golden color.
  • Add chicken stock or broth and bring to a boil.
  • Stir in uncooked rice, drained chickpeas, salt, and pepper. Cover and reduce heat. Simmer on low heat for twenty minutes.
  • After twenty minutes, remove from heat and let sit, covered, for 3 to 5 minutes.
  • Remove lid and fluff with a fork. Serve immediately.

Nutrition Facts : Calories 423 kcal, Carbohydrate 75 g, Cholesterol 0 mg, Fiber 11 g, Protein 19 g, SaturatedFat 1 g, Sodium 527 mg, Fat 6 g, ServingSize 4 servings, UnsaturatedFat 5 g

REVITHOPILAFO (CHICKPEA PILAF)



Revithopilafo (Chickpea Pilaf) image

Chickpeas are so good done in this simple pilaf. This is 'wetter' than a regular pilaf as this type of cooking in Greece closely resembles a risotto.

Provided by evelynathens

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 lb chickpeas, soaked overnight and cooked until tender (or 1 lb can, drained)
1 large onion, chopped (approx 1 cup)
1 cup long-grain rice
3 cups water
1 pinch saffron
3/4 cup olive oil
1/2 cup tomato puree
1/2 lemon, juice of
salt and pepper

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.

Nutrition Facts : Calories 622.6, Fat 41.6, SaturatedFat 5.8, Sodium 188.3, Carbohydrate 56.5, Fiber 4.3, Sugar 3.3, Protein 7.1

SPINACH AND CHICKPEA RICE PILAF



Spinach and Chickpea Rice Pilaf image

This Spinach and Chickpea Rice Pilaf is infused with herbs and bright pops of lemon and feta. Cooks in one skillet for easy cleanup!

Provided by Beth - Budget Bytes

Time 40m

Number Of Ingredients 13

1 fresh lemon ($0.37)
1/2 lb. frozen chopped spinach ($0.79)
2 cloves garlic ($0.16)
1 yellow onion ($0.32)
2 Tbsp olive oil ($0.32)
1 cup long grain white rice (uncooked) ($0.66)
1 tsp smoked paprika ($0.10)
1/2 tsp dried oregano ($0.05)
1/4 tsp ground cumin ( $0.03)
1 15oz. can chickpeas ($0.55)
1 3/4 cup vegetable broth ($0.23)
1 oz. feta, crumbled ($0.38)
1 pinch crushed red pepper (optional) ($0.02)

Steps:

  • Zest the lemon, set the zest aside, then squeeze the juice into a small bowl. Thaw the spinach in the microwave and then squeeze out the excess liquid.
  • Mince the garlic and dice the onion. Sauté the onion and garlic in olive oil over medium heat in a deep skillet until the onion are soft and translucent (about 3-5 minutes).
  • Add the smoked paprika, oregano, cumin, and dry rice to the skillet. Stir and cook over medium heat for about 2 minutes to toast the rice and spices. You should hear the rice popping and it should begin to look slightly translucent.
  • Drain the chickpeas and add them to the skillet along with the spinach. Add about 2 Tbsp of the lemon juice and the vegetable broth to the skillet, then stir the ingredients to combine.
  • Place a lid on the skillet and turn the heat up to medium-high. Allow it to come to a boil, then immediately turn it down to low or just above low. Let the skillet continue to simmer for 15 minutes, with the lid in place. After 15 minutes, turn the heat off and let it sit undisturbed for an additional 5 minutes.
  • Remove the lid and fluff the skillet with a fork to redistribute the chickpeas and spinach. Sprinkle the lemon zest and crumbled feta over the skillet just before serving.

Nutrition Facts : ServingSize 1.25 cups, Calories 268.6 kcal, Carbohydrate 41.4 g, Protein 8.5 g, Fat 8.2 g, Sodium 554.5 mg, Fiber 5.3 g

HERBED QUINOA AND CHICKPEA PILAF



Herbed Quinoa and Chickpea Pilaf image

This protein-rich side dish is loaded with flavor and quick to prepare! Nutritious GOYA® Organic Quinoa is simmered beautifully with recaíto and orange juice. Then, plump and nutty GOYA® Chick Peas are stirred in, along with fresh mint, parsley and hazelnuts. Enjoy this delicious medley of fresh spring tastes!

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 35m

Yield 6

Number Of Ingredients 9

1 tablespoon GOYA® Extra Virgin Olive Oil
2 tablespoons GOYA® Recaito
1 cup GOYA® Organic Quinoa
¾ cup orange juice
1 teaspoon salt
1 (15.5 ounce) can GOYA® Chick Peas, rinsed and drained
½ cup mint leaves, chopped
½ cup parsley leaves, chopped
⅓ cup toasted hazelnuts or pistachios, chopped

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.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 23.1 g, Fat 6.4 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 392.1 mg, Sugar 3 g

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