Name: Chick-Pea and Tomato Pilaf
Yield: Makes 4 servings
Ingredients: 2 large tomatoes, peeled, seeded, and finely chopped, or 1 15-ounce can tomatoes, drained and finely chopped; 2 to 4 tablespoons butter; 2 cups water, vegetable stock, or bean broth; 1 bay leaf; 1 garlic clove, thinly sliced; 3 thyme branches or a pinch of dried; salt; 1 cup long-grain white rice; 1½ cups cooked chick-peas or 1 15-ounce can chick-peas, rinsed; chopped parsley for garnish; freshly ground pepper

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

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