A simple and delicious one-pan rice dish combining basmati rice, orzo, and roasted chickpeas, seasoned with spices, topped with toasted almonds and raisins.
olive oil1 tsp for coating chickpeas, 2 tbsp for sautéing onion and garlic3 tbsp
smoked paprika1 tsp
salt1 pinch for roasting chickpeas, 1 tsp for rice2 tsp
pepperto taste
basmati rice1 cup
onion1
garlic cloves
3
almonds¼ cups
orzo½ cup
sweet paprika1 tsp
oregano1 pinch
vegetable stock1½ cups
raisins¼ cups
fresh parsleyfew sprigs, for garnish~2 tbspest.
Steps
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1
Preheat the oven to 400°F. Rinse and drain the canned chickpeas, place in a mixing bowl with 1 tsp olive oil, smoked paprika, a pinch of salt, and pepper. Toss to coat evenly, then spread onto a parchment-lined baking tray and roast for 15 minutes.
2
Meanwhile, rinse and drain the basmati rice a couple of times to remove excess starch and set aside. Dice the onion finely and mince the garlic cloves.
3
Heat a sauté pan to medium heat. Coarsely chop the almonds and toast them in the dry pan for 3-5 minutes, then set aside. Add 2 tbsp olive oil to the pan followed by the onion and garlic, sauté for 2-3 minutes.
4
Add the orzo and sauté for 3-4 minutes. Then add 1 tsp salt, sweet paprika, and a pinch of oregano, stirring well to combine. Add the basmati rice and sauté for another minute, then pour in the vegetable stock.
5
Turn the heat to medium-high. When the liquid begins to boil, stir well to ensure the rice is submerged, then reduce to medium-low heat. Cover and cook for 15 minutes.
6
Stir in the toasted almonds, roasted chickpeas, and raisins. Fluff the rice gently with a fork or rice paddle. Plate the pilaf and garnish with freshly chopped parsley before serving.
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