Firstly I would like to give a BIG thank you to all my Facebook fans, a lot of people celebrate when they hit 500 or 100 likes on their Facebook page, because The Wandering Cook 786 is still new and growing immensely, we already reached 60 likes and makes me very happy! So for this recipe post, a Facebook fan asked how to make Turkish Chickpea rice. Even though I have eaten this countless times at my grandmothers house during the festive time of Eid, it always symbolizes festivals and family gatherings but I had never cooked it before! So asking how my grandmother actually makes her Turkish Chickpea rice and passing the recipe to me, I gave it a shot as well as to fulfill the request on showing how to make it.
(my Facebook page: http://www.facebook.com/thewanderingcook786)
Prep time: one full day for soaking
Cooking time: 35-45mins
- 1 cup of basmati rice
- 1/2 cup of chickpeas (not the tin version)
- olive oil
- hot water
- When cooking chickpea’s from the packet, you need to prepare them a day beforehand just by soaking them in water and leaving them overnight.
- The next day the chickpeas will be double the size.
- Now drain off the water that the chickpea’s were soaking in overnight and place the chickpea’s into a medium saucepan and cover with fresh water.
- Put onto boil on high heat and boil until soft – approx 35-45 minutes making sure you remove the froth as it cooks.
- Once soft, drain off the water again and set aside – you can always taste one to see if it’s soft enough.
- Now for the rice, I use 1cup of basmati rice to 1/2 cup of chickpea’s ration (1:0.5 ratio – maths class memories come back to mind!).
- Wash your rice and set aside.
- NOTE: Make sure you have hot water in your kettle ready.
- In a medium-large saucepan, heat up some olive oil.
- Once warm, fry your rice for 1 minute continuously stirring to prevent sticking.
- Next place your cooked chickpeas and stir into the rice.
- Now add in 2 cups of hot water from the kettle (2 cups of water to 1 cup of rice ratio, 2:1).
- Add in 1/4 tsp. black pepper, 1/2 tbsp. salt (preferably sea salt) and a sprinkle of ground cinnamon!
- Cook until all the water has been absorbed. I usually wait till the water is boiling, then reduce heat to medium and cover. As you notice the water absorbing and beginning to see the rice, start lowering the heat more until you see no more water left in the pot. Then turn the heat off and let the rice rest for 5-10 minutes with the cover still on so the steam still cooks the rice further.
- Once rice has rested, mix the rice and serve warm!
xxx The Wandering Cook 786 xxx