Revithopilafo (Chickpea Pilaf)

Total Time
10 mins
30 mins

Chickpeas are so good done in this simple pilaf. This is 'wetter' than a regular pilaf as this type of cooking in Greece closely resembles a risotto.

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  1. Cook onion in olive oil until translucent.
  2. Add rice and stir to coat with oil.
  3. Cook rice in oil for 2 minutes.
  4. Meanwhile, heat water and add saffron.
  5. Add water to rice along with the tomato puree and chickpeas.
  6. Season to taste.
  7. Cook, at a slow simmer, for 20-25 minutes, until the rice is cooked.
  8. Remove from heat and gently stir in lemon juice.
Most Helpful

4 5

Very good pilaf. I like the combination of chickpeas and rice. Tasty!

5 5

The combination of chickpeas and rice is really great and makes form this dish an fullmeal dish.
I reduced the water to cups as I had to prepare in advance the dish and pick up a friend and could not be serve immediately.
Instead of tomato puree I used a 1/2 tin of pitted tomatoes.
As I'm using isolated pots (keeps warm for hours!) next time I will reduce the water to 1 1/2 cup and add at the last moment some more hot water if necessary.
Thanks a lot for this easy and delicious dish!