Name: Lebanese Vegetable And Chickpea Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1 cup basmati rice; 1 can (15 oz) chickpeas, drained and rinsed; 1 small eggplant, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 zucchini, diced; 1 onion, finely chopped; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1/2 teaspoon turmeric; Salt and pepper to taste; 2 cups vegetable broth; Fresh parsley, chopped, for garnish

Instructions

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
Stir in the diced eggplant and cook until softened, about 5-6 minutes.
Add the bell peppers and zucchini to the skillet, stirring occasionally until the vegetables are slightly tender, about 4-5 minutes.
Sprinkle the ground cumin, coriander, paprika, turmeric, salt, and pepper over the vegetable mixture. Stir well to combine, allowing the spices to coat the vegetables evenly.
Add the basmati rice and chickpeas to the skillet, stirring to mix everything together.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
Once the pilaf is cooked, fluff the rice gently with a fork to separate the grains.
Serve the Lebanese Vegetable and Chickpea Pilaf hot, garnished with freshly chopped parsley for a burst of freshness and color.

Ingredients

Instructions

Nutrition Facts

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