Main and Side
Chickpea Rice with Cacık
Buttery chickpea rice with cool cucumber yogurt: a classic, complete meal.
- Gluten-free
- Vegetarian
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 2 cups (400 ml) rice
- 2 tbsp butter
- 1 can canned chickpeas
- 3 cups (600 ml) water
- 1 tsp salt
- 2 cucumber
- 2 cups (400 ml) yogurt
- 1 clove garlic
- 1 tsp dried mint
- 1 tbsp olive oil
Method
- Rinse the rice until the water runs clear and drain it; drain the chickpeas.
- Melt the butter in a pot and toast the rice over medium heat for 3 minutes.
- Add the chickpeas, the water (hot) and half of the salt; once it boils, cook on low heat for 15 minutes until absorbed.
- Take off the heat, put a clean tea towel under the lid and let it rest for 10 minutes.
- While the rice rests, dice the cucumbers and crush the garlic.
- Mix the yogurt, cucumber, garlic, mint and the remaining salt; drizzle with olive oil and serve with the rice.