Mediterranean garlic rice with chickpeas
Spain on a Fork · ♥ 2.2K likes · 40.4K views · 6 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 480 ml vegetable broth
- 0.17 g saffron threads
Put 480 ml vegetable broth in a saucepan with 0.17 g saffron threads and heat over medium.
Saffron broth
- 1 cup long grain rice
Rinse the rice in a fine sieve under water about 1 minute, until it runs clear.
- 1 can chickpeas
- 2 whole shallots
Drain and rinse the chickpeas in a colander; thinly slice the shallots, roughly chop the garlic, peel and finely chop the carrot.
- 6 cloves garlic
- 1 whole carrot
- 45 ml extra virgin olive oil
Heat a large fry pan over medium with 45 ml extra virgin olive oil for a couple of minutes; add the vegetables and saute, stirring continuously, about 4 minutes.
- 1 g dried oregano
- sea salt
- freshly cracked black pepper
Add the rinsed rice and 1 g dried oregano, season with sea salt and black pepper and saute 1 to 2 minutes.
Add the chickpeas and the simmering broth and mix gently.
Cover, lower to low and simmer about 15 minutes, until the rice is just cooked through; check the rice packet for ratio and time.
- ½ cup frozen peas
Scatter half a cup of frozen peas over, cover, turn off the heat and let sit a few minutes so the trapped steam finishes the rice and peas.
- fresh lemon juice
Off the stove, squeeze over a little fresh lemon juice and flip the rice gently with a fork to separate the grains.
Lemon, fluffing and cilantro