Craving a simple yet satisfying dish that's bursting with flavor? This chickpea rice pilaf recipe is your answer: it's quick, easy, and guaranteed to become a new weeknight staple.
Let's ditch the complicated dinners and dive into this incredibly delicious and straightforward recipe!
Ingredients
Alright, let's explore into what we need to make this awesome dish! First, we are gonna need about 330g of any thin white fish fillets – skinless makes it easier but skin on still works. I use about 1/4 tsp of cooking salt to season it, and about 1/4 cup of rice flour to give it a nice crust. If you don't have rice flour, don't sweat it; ordinary flour works too!.
For the sauce, you'll be needing 2 tsp of sesame oil, along with 2 garlic cloves and 2 tsp of ginger – both minced finely. Then we're gonna want 1 tsp of chilli flakes, 2 tbsp of sriracha, 2 tsp of light soy sauce. Mix in 3 tbsp of brown sugar, 1/2 cup of water, and 2 tbsp of lime juice.
Don't forget fresh garnishes, about 2 tbsp of coriander, roughly 1 tbsp of sliced chilli and of course lime wedges!
Instructions
Now, let's explore into the instructions to whip up this flavorful dish! First, I dust the fish with salt and rice flour, shaking off any extra—we're not trying to make fishy donuts!
Next, I cook the fish. Get your non-stick skillet hot over medium-high heat, and I'll add the oil. Cook those fillets until they're golden, about 1 1/2 to 2 minutes per side, depending on thickness. Once cooked, pull them out!
Time for the sauce—my fave part! I toss sesame oil into the same pan over medium heat. Then, I sauté the garlic, chilli, and ginger for about 20 seconds until they are golden! The sauce is the most important part of the recipe and should be a delicious balance of savory, sweet, and nutty flavors.
Now, I stir in everything else, except the lime juice. Simmer it until it's syrupy—about 2 minutes. Finally, I stir in the lime juice (add water if it gets too thick).
I return the fish to the pan and coat it in the sauce. Serve over rice, with your chosen garnishes.
Variations
I know you'll love changing this recipe up to suit your tastes–and honestly, there are tons of ways to make this dish your own!
Want to boost the flavor? I'd recommend adding different spices! Cumin, coriander, or a pinch of turmeric can add depth–just a teaspoon or two should do the trick. This ensures a truly flavorful vegan dish.
Now, let's talk veggies! Feel free to toss in other goodies, like diced bell peppers, zucchini, or even some spinach for extra nutrients. Just sauté them with the onions and garlic until they are lovely.
Feeling adventurous? Try swapping the chickpeas for another bean, like cannellini or kidney beans–or use a combo! It is your dish after all, and I won't be mad if you want to change things around.
Serving Suggestions
You've got endless ways to tweak the pilaf, but what about serving it up? I like to keep it simple, but feel free to get fancy!
First, I'd suggest serving it hot, as a fantastic side dish with grilled chicken or fish. Think about a meal – maybe some lemon-pepper chicken. Yum!
Or, if you're feeling adventurous, try it as a base for a grain bowl. I add roasted veggies like broccoli and sweet potatoes, plus a sprinkle of feta. It's quick, easy, and super satisfying.
A dollop of Greek yogurt or a squeeze of lemon juice can really brighten things up, too. Honestly, it's pretty great all by its lonesome, if you ask me—I mean—just grab a bowl, a spoon, and you're all set!
Short Recipe Version
Chickpea Rice Pilaf (Short Version)
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients:
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup long-grain rice
1 tsp cumin
1/2 tsp turmeric
1/4 tsp salt
1/4 tsp black pepper
2 cups vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup chopped vegetables (optional)
Instructions:
- Heat olive oil in a pot over medium heat. Add onion and cook until softened. Add garlic and cook for 1 minute more.
- Add rice, cumin, turmeric, salt, and pepper. Cook for 1 minute, stirring constantly.
- Pour in vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, or until rice is cooked and liquid is absorbed.
- Stir in chickpeas and optional vegetables. Heat through.
Nutrition Information (per serving, estimated):
Calories: 350
Protein: 12g
Fat: 8g
Carbohydrates: 60g
Fiber: 10g