Revithopilafo (Chickpea Pilaf)

Submitted by evelynathens

"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."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 4

ingredients

• 226.79 g chickpeas, soaked overnight and cooked until tender (or 1 lb can, drained)
• 1 large onion, chopped (approx 1 cup)
• 236.59 ml long-grain rice
• 709.77 ml water
• 0.25 ml saffron
• 177.44 ml olive oil
• 118.29 ml tomato puree
• 1 lemon, juice of
• salt and pepper

directions

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.

Reviews

[cuisinebymae]

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

 

[Artandkitchen]

The combination of chickpeas and rice is really great and makes form this dish an fullmeal dish.<br/>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.<br/>Instead of tomato puree I used a 1/2 tin of pitted tomatoes.<br/>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.<br/>Thanks a lot for this easy and delicious dish!