Revithopilafo (Chickpea Pilaf) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
1/2 lb chickpeas, soaked overnight and cooked until tender (or 1 lb can, drained) |
1 large onion, chopped (approx 1 cup) |
1 cup long-grain rice |
3 cups water |
1 pinch saffron |
3/4 cup olive oil |
1/2 cup tomato puree |
1/2 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.
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