Onion, Chickpea Spiced Rice Pilaf
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 8 as a side dish
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2 large onions, peeled and sliced or diced
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1/2 cup/125ml/4flozs. oil
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1 bay leaf
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1 teaspoon ground turmeric powder
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1/2 teaspoon cardamom
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1/2 teaspoon ground cinnamon
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2 teaspoons sugar
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Salt to taste
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1.5 cups basmati rice
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2 1/4 cups hot chicken stock
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400g/14oz tin of chickpeas, drained
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Fresh, chopped coriander or parsley to sprinkle
Step 1 - First fry the onions in half of the oil on medium heat until soft and caramelised. Add remaining oil gradually when the onions need it when the pan gets dry. It will take around 10-15 minutes all up. Add the bay leaf, turmeric, cardamom and cinnamon and fry for a few minutes until the fragrance intensifies. Season with sugar and salt.
Step 2 - Rinse the rice with warm water several times until the water runs clear and then place in a rice cooker or a large pot with the onion mixture and stock and set to cook. If you don't have a rice cooker, use a large pot with a lid. I find it best to place the lid on, bring to a boil and then knock the heat down to the lowest heat and leave the lid on for 25 minutes. It's very important to leave the lid on and not let the steam escape if you are using this stovetop absorption method otherwise your rice won't cook properly (a rice cooker is a bit easier in that respect as it self regulates the steam and temperature).
Step 3 - Stir through the chickpeas and season with salt. Sprinkle with coriander or parsley.