Rice and Chickpea Pilaf

This quick dinner comes from kitchen staples - onions, carrots, rice, stock and beans. Any grain works for this recipe, just make sure to adjust the time and the liquid quantities as needed.


Rice and Chickpea Pilaf
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1-2 carrots, chopped
- pinch of dried oregano
- 1 cup rice
- 2 cups stock
- 1/2 cup frozen peas
- 1 can chickpeas, drained and rinsed
- juice from 1/2 a lemon
- salt and pepper

In large saucepan, saute onion, carrot and oregano in oil until tender, about 3 minutes. Add rice and toss to coat, cooking for a minute.

Stir in stock and pinch of salt. Bring to boil. Reduce heat, cover and simmer for 20 minutes.

Stir in peas and chickpeas. Cover and cook for 5 more minutes or until rice is cooked and liquid is absorbed. Stir in lemon juice and pepper. Enjoy!