Turkish pilaf with chickpeas

After a quick trip to the doctor, he said that the condition is critical and we need admittance for at least two days. I asked him disparately if he thinks there is hope of a complete recovery. He insisted that he could make no promises before a complete examination.

So I bed my laptop goodbye and left it reluctantly at the maintenance center in the hands of a capable doctor and spent two days without it. It was tough…but we made it through..my pc and me and now I’m back with more recipes in case you missed me 🙂

When I started this blog I promised you east and west. Here is one of my favorite Turkish recipes. I got it from a wonderful lady named princess and it is simply delicious! Eggplants are transformed into melt in your mouth cubes that are loaded with flavor. The addition of cumin and sauces to the rice give it a brownish hue and amazing taste. I’m not even going to talk about the smell 🙂

I try to include vegetarian recipes in my menu as much as I can and this Turkish pilaf recipe is also one of my go to recipes when I want nothing to do with meat in all its shapes and colors! and believe me you wont miss the meat at all.

There are so many layers of flavor and texture to make this a wonderful Turkish pilaf all by itself or served with some yogurt but if you wish. You could  also serve this Turkish pilaf as a side dish  with chicken or kabab or steak.

Turkish pilaf

1 cup basmati rice

2 cups water

1/2 teaspoon cumin

4 tablespoons soya sauce

2 tablespoons Worcestershire sauce


1 big eggplant peeled and cubed

1 onion chopped

1 big tomato chopped

1/4 cup parsley chopped

1 cup chickpeas

2 teaspoons tomato paste

1/4 teaspoon cumin

1/4 cup water or chicken stock

Wash the rice and put it in a pot with the water, cumin, soya sauce, Worcestershire  sauce (add salt after tasting because the soya sauce is salty)

Allow it to come to a boil then lower the heat to the minimum then cover it untill the rice absorbs all the water.

In a different pot, saute the onion in a little olive oil then add the eggplant cubes.

Toss gently till the eggplant is slightly browned and soft but not mushy. (you could fry the eggplant if you want.. I use this way because it is healthier)

Add the tomatoes and stir for 5 minutes, add the chickpeas, tomato paste, cumin parsley and the water then cook untill the water is reduced by half

Add the rice, toss untill combined, cover and cook on low heat for 5 minutes turn off the heat and allow to stand for 10 minutes.

Serve your turkish pilaf with yogurt and enjoy