Chick-Pea and Tomato Pilaf

Each grain of rice and each round pea remain separate in this pilaf. It’s a clean, light, and pretty dish, the pink-tinted rice flecked with green. A juicy eggplant stew, a summer vegetable tian, or any juicy vegetable mélange would be a happy accompaniment.

If you’ve cooked the chick-peas, you can use the liquid in the pilaf. If they’re canned, drain the liquid and use water in its place.

A pot with a tight-fitting lid to keep in the steam is essential for a pilaf to