Chickpea and lentil rice with fried onion

  • 45 mins cooking
  • Serves 4
  • Print


  • 3 tablespoon ghee
  • 2 medium brown onions (300g), sliced thinly
  • 1 1/2 cup (300g) white long-grain rice
  • 1 cinnamon stick
  • 1 3/4 cup (430ml) water
  • 1 teaspoon baharat
  • 400 gram (12½ ounces) canned chickpeas (garbanzo beans), rinsed, drained
  • 400 gram (12½ ounces) canned brown lentils, rinsed, drained
  • 1 cup fresh flat-leaf parsley, coarsely chopped


  • 1
    Heat 2 tablespoons of the ghee in large frying pan, cook onion, stirring occasionally, about 20 minutes or until onion is golden brown. Drain on absorbent paper.
  • 2
    Wash rice with cold water until water runs clear, drain well.
  • 3
    Combine remaining ghee, rice, cinnamon, the water and baharat in 2.5-litre (10-cup) rice cooker, secure lid. COOK, stirring occasionally, 10 minutes.
  • 4
    Add chickpeas and lentils, secure lid. COOK about 5 minutes or until cooker automatically switches to KEEP WARM, stand 10 minutes.
  • 5
    Discard cinnamon stick. Stir in parsley, season to taste. Serve rice topped with fried onion.


Baharat, an aromatic spice blend, includes some or all of the following: mixed spice, black pepper, allspice, dried chilli flakes, cinnamon, coriander seeds, paprika, clove, sumac, nutmeg, cumin seeds and cardamom seeds. It is used throughout the Middle East; here, it is often sold as "lebanese seven-spice", and can be found in MiddleEastern food stores, some delicatessens and specialist food stores.

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