Tomato and chickpea pilau

Tomato and chickpea pilau

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  • 3 - 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious
  • 10 minutes
  • 45 minutes
  • Ken Forrester Petit Pinotage 2010
  • Buy Ingredients Here


  • 1 onion, finely chopped
  • 2 T olive oil, plus extra to drizzle (optional)
  • 2 cloves garlic, crushed
  • 1 cup brown rice
  • 1 x 400 g tomatoes, crushed
  • 2 cups vegetable stock
  • 1 x 400 g chickpeas, drained and rinsed
  • 2 extra large free-range eggs
  • Sea salt and freshly ground black pepper
  • Flat-leaf parsley, torn, for sprinkling

Cooking Instructions

Gently soften the onion in the oil. Stir in the garlic and rice and cook for 1 to 2 minutes until nutty.

Add the tomatoes and stock and bring to a bubble. Add the chickpeas, eggs (in the shell) and seasoning. Cover and simmer for 35 minutes, or until the rice is tender.

Remove the eggs and slice in half in the shell.

Serve portions of rice topped with one or two halved eggs. Sprinkle with parsley and, if you like, drizzle with a little olive oil.

Cook’s note: Use canned beans instead of chickpeas.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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