Lebanese Rice Pilaf with Chickpeas and Vegetables
A quick, comforting rice pilaf with chickpeas and sautéed peppers, topped with fresh herbs and a dollop of yogurt. Ready in about 20 minutes, this is a simple weeknight meal that's both filling and flavorful.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 10g
Ingredients
- 1 cup rice
- 1 can (15 oz), drained chickpeas
- 1 medium, sliced red bell pepper
- 1 medium, sliced onion
- ½ cup plain yogurt
- ¼ cup, chopped fresh parsley
Instructions
- 1
Rinse the 1 cup rice under cold water until clear. In a medium pot, bring 2 cups water to a boil, add the rice and a pinch of salt, reduce heat to low, cover, and simmer until tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
- 2
While the rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the 1 sliced onion and 1 sliced red bell pepper, and cook until soft and lightly browned, about 8 minutes. Stir in the drained chickpeas and cook for 2 more minutes, until heated through.
- 3
Fluff the rice with a fork and gently fold in the chickpea mixture. Season with salt and pepper to taste.
- 4
Serve the pilaf topped with the 0.5 cup yogurt and a sprinkle of the 0.25 cup chopped parsley. Add sliced green chili or fresh dill if you like extra heat and freshness.
Tools you’ll need
- Medium pot with lid
- Large skillet
- Colander
- Cutting board
- Knife
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