Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Rice and Chickpeas with Caramelized Onions
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.
4
Servings
40 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil, divided
-
2
large yellow onions, halved and thinly sliced
Directions
-
01In 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.
