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Chickpea Pilaf

User Rating 5 Star Rating (1 Review)


Traditional pilaf gets new life with the addition of chickpeas! Chickpeas offer fantastic flavor and texture to this tasty side dish. Try some with your next meal of chicken or lamb. Nothing goes more perfect together!


  • 1 can (15 oz.) chickpeas
  • 1 ½ cups long grain or converted white rice, uncooked
  • 2 cups chicken broth or stock
  • ¾ cup onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 ½ tablespoon olive oil
  • 1/4 teaspoon salt
  • ¼ teaspoon ground black pepper


Drain chickpeas and rinse thoroughly. In a large saucepan, saute onion and garlic in olive oil until soft and a light golden color. Add chicken stock or broth and bring to a boil.

Stir in rice, chickpeas, salt and pepper, cover, and reduce heat. Simmer on low heat for twenty minutes.

Remove from heat and let sit, covered, for 3-5 minutes. Remove lid and fluff with fork. Serve immediately.

User Reviews

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 5 out of 5
Chickpea pilaf with a twist, Member elemengee

Saad Fayed's recipe for rice pilaf with chickpeas will be delicious, but you can substitute burghol (cracked wheat) in place of rice. You then create a really healthy, nutritious side dish. This is a great side dish with fish during Lent, substituting water for the chicken broth. If you do make the burghol with chickpeas, try a dollop of plain Greek style yogurt on top, and you have the ultimate, healthy side dish--for Lent or otherwise. Enjoy! and have a happy spring and Easter.

5 out of 5 people found this helpful.

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