Vegetable pilaf with chickpeas and greens

Vegetable Pilaf with Chickpeas and Greens is a flavorful and nutritious dish that combines tender rice with hearty vegetables, protein-rich chickpeas, and fresh greens. It's perfect as a main course or a side dish. Here’s a simple recipe for making this delicious pilaf:

Vegetable Pilaf with Chickpeas and Greens

Ingredients:

• 1 cup basmati rice (or your favorite rice)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup fresh spinach or kale, chopped (or 1 cup frozen greens, thawed and drained)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced bell pepper (red, yellow, or green)
• 1 cup diced tomatoes (fresh or canned)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon turmeric (for color and flavor)
• 1 bay leaf (optional)
• 2 cups vegetable broth (or water)
• Salt and pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. Prepare the Rice:

   • Rinse the rice under cold water until the water runs clear. This helps to remove excess starch and keeps the rice from becoming sticky.

2. Cook the Vegetables:

   • In a large pot or deep skillet, heat the olive oil over medium heat.
   • Add the diced onion and cook for about 5 minutes until softened.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the diced carrots and bell pepper. Cook for 5-7 minutes until the vegetables start to soften.

3. Add Spices and Rice:

   • Stir in the ground cumin, ground coriander, paprika, turmeric, and bay leaf (if using). Cook for 1 minute to toast the spices and release their flavors.
   • Add the rinsed rice and cook for 2-3 minutes, stirring frequently, to lightly toast the rice and coat it with the spices.

4. Add Liquid and Simmer:

   • Add the diced tomatoes, chickpeas, and vegetable broth (or water). Stir to combine.
   • Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

5. Add Greens:

   • Stir in the chopped spinach or kale and cook for another 2-3 minutes until the greens are wilted and tender.

6. Season and Serve:

   • Remove from heat and discard the bay leaf if used.
   • Fluff the pilaf with a fork and season with salt and pepper to taste.
   • Garnish with fresh parsley or cilantro before serving.

Optional Variations:

• Add Nuts: Stir in some toasted almonds or cashews for added crunch.
• Different Vegetables: Swap in other vegetables like zucchini, peas, or corn based on your preferences.
• Spicy Kick: Add a pinch of red pepper flakes or chopped fresh chili for extra heat.

This vegetable pilaf with chickpeas and greens is a versatile and satisfying dish that’s perfect for any meal. Enjoy!