Rice Somewhat Different


1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1 teaspoon ground cardamom
2 cups chickpeas, cooked
4 tablespoons olive oil
4 cups stock (chicken, beef, veggie), boiling hot


Wash the rice to remove some of the starches and soak it in lukewarm water for 15 – 20 minutes.
Into a big enough pot, put olive oil and heat over medium heat. Sweat the onions with salt, black pepper, ginger, and cardamom.
Drain the rice and add it to the onions. Mix to combine and continue sweating for another five minutes over low heat. Add chickpeas, turn the heat to high, and add the stock of your choice.
Wait until it comes to a boil, stir, reduce the heat to medium, cover, and let it boil covered for about 10 minutes. Turn the heat down to low and cook for an additional 5 minutes. Remove the pot from the heat and let the rice rest covered for 10 minutes.
After 10 minutes fluff your rice with a fork and transfer to a serving plate, decorate with crunchy golden brown almonds, and indulge!


Rice is an often guest on our dinner table. But serving the rice in same way over and over again can get boring and uninviting. Mixing rice with other delicious ingredients and spices can make the rice eating experience new and exciting every time.

This rice with chickpeas and onions, cardamom and ginger, is rich and satisfying served just with a side of salad, but will nicely pair with chicken, meat or fish.


6.0 servings


Wednesday, January 19, 2011 - 6:02am


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