Skip to main content
LoginSign Up
Rice and Chickpeas with Caramelized Onions

Rice and Chickpeas with Caramelized Onions

By Malcolm JacksonOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    40 minutes

This recipe was loosely inspired by Middle Eastern mujaddara, which transforms a few humble ingredients—grains, lentils and onions—into a hearty and satisfying dish. Our version swaps out the traditional lentils for canned chickpeas, though canned lentils also work well. We briefly heat cumin and allspice in oil to bloom the flavors, then add the rice and legumes so they absorb the seasonings as they simmer. At the same time, we caramelize onions in a skillet, then serve them atop the finished dish; the sweet onions provide a nice contrast to the fragrant rice and earthy chickpeas.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, divided

  • 2

    large yellow onions, halved and thinly sliced

  • Kosher salt and ground black pepper

  • 1

    teaspoon ground cumin

  • ½

    teaspoon ground allspice

  • 15½

    ounce can chickpeas OR 15-ounce can lentils, rinsed and drained

  • 1

    cup basmati OR other long-grain white rice, rinsed and drained

  • ¼

    cup chopped fresh flat-leaf parsley

Step 1

In a 12-inch skillet over medium, stir together 2 tablespoons oil, the onions and ½ teaspoon salt. Cover and cook, stirring occasionally, until the onions are jammy, about 12 minutes. Reduce to low and cook, uncovered and stirring occasionally, until caramelized, about 5 minutes. Remove from the heat.

Step 2

Meanwhile, in a medium saucepan over medium, combine the remaining 1 tablespoon oil, the cumin, allspice and ¼ teaspoon pepper. Cook, stirring, until fragrant, about 1 minute. Stir in the chickpeas, rice, 1 teaspoon salt and 1½ cups water. Bring to a simmer, then cover, reduce to medium-low and cook without stirring until the liquid is absorbed, 15 to 17 minutes.

Step 3

Remove the pan from the heat and let stand, covered, for 10 minutes. Using a fork, fluff the rice mixture. Taste and season with salt and pepper. Transfer to a serving dish, top with the onions and garnish with the parsley.

Step 4

Optional garnish: Toasted slivered almonds OR pomegranate seeds OR pomegranate molasses OR plain Greek yogurt OR a combination