Mushroom Chickpea Pilaf

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian



  • 2 cups brown basmati rice
  • 2 tablespoons oil
  • 1 and 3/4 cups red onion, sliced
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • salt to taste
  • 2 teaspoons coriander
  • 1/4 teaspoon green cardamom
  • 3 cloves
  • 3/4 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1 teaspoon chili powder or to taste
  • 1 tablespoon tomato paste
  • 8 ounces button mushrooms, sliced
  • 15 oz can chickpeas
  • 1 cup cilantro, minced and loosely packed


  1. Bring a large pot of water to a boil.  Add rice, reduce to a simmer, and cook for 15 minutes.  Drain and set aside.
  2. Heat oil.  Cook onions until lightly golden.  Add ginger and garlic.  Cook for a minute, stirring constantly.
  3. Grind all spices with salt.  Add water to dilute.  Add to pan and cook for 1 minute, stirring constantly.  Add more water if needed to prevent burning.  Add tomato paste.  Cook for another minute, stirring constantly and adding water as needed.  Add mushrooms, cover,and cook on low until mushrooms are cooked-about 5 minutes.  Stir once or twice.
  4. Layer rice with mushrooms and chickpeas.  Cook on low for 15 minutes.  Add cilantro off heat.  Let rest for 10 minutes.  Gently stir and enjoy!
This entry was posted on Thursday, November 7th, 2013 at 6:28 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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