Chickpea, Hazelnut, Date Rice Pilaf

16 Apr


An easy weeknight meal, hearty and nourishing with a nice sweet and spicy mix. In this variation you can put the rice on right when you walk in the door and by the time you get around to starting the other ingredients, it should be just about ready.

1-2 cups cooked or canned chickpeas

1 cup brown rice, cooked al dente

1/2 cup hazelnuts

3-4 Mejdol Dates

1/2 cup broth

1 small onion

3 garlic cloves


Chili Powder

Salt and Pepper

Olive oil

Put the rice in a pot with 2. cups of water. Bring to a boil and then let simmer for around 30-40 minutes, or until cooked al dente, a little crunchy.

Meanwhile, chop the hazelnuts and toast them in a saucepan over medium heat with oil and a pinch of salt for 5-10 minutes, until browned but not burnt. Place them on a plate.

Chop the onion and garlic and saute in the same pan with paprika, a dash of chili powder, salt, pepper, and oil.

Add the rice to the pan and stir it into the mixture until it is coated in oil and slightly browned, 5-10 minutes. Add the broth and cover the pan. Keep checking and adding more broth if necessary until the rice is cooked and the liquid has evaporated.

Stir in chickpeas and chopped dates. Spice to your desired taste.



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