Rice with Chickpeas and Tagliatelle

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This Rice with Chickpeas and Tagliatelle is one of the best and flavorful ways to cook rice.  It proves to be an excellent choice for both lunch and dinner tables, as well as gatherings with friends. The tagliatelle pasta is first toasted to golden brown perfection and then boiled until it reaches a delightful tenderness.

The unique combination of ingredients creates a truly interesting and mouthwatering flavor profile. We encourage you to give this delightful dish a try; it might just become a new favorite in your repertoire of go-to recipes!

How to make rice with chickpeas and toasted tagliatelle

Begin with washing the chickpeas and soak them in cold water for 6-12 hours. Boil them separately for about 1 hour until tender. Of course, if you are in a hurry, you can always use canned chickpeas and simply drain and wash the chickpeas under cold water.

In a frying pan, cook coriander and cumin seeds, then crush them using a grinding mortar.

In a large frying pan, heat oil over medium-high heat. Add the tagliatelle and cook, stirring, until they turn brown. Add water, red pepper, salt, pepper, and seasonings, then simmer until the pasta is done and the water has evaporated.

Meanwhile, boil rice in vegetable stock. Once done, combine the drained chickpeas and rice with the tagliatelle. Add fresh lovage, stir well, and serve alongside a fresh salad.

The combination is really interesting and flavorful so hope you will give it a try and enjoy it as we did. If you do, make sure to share the photos with me on Instagram. I would love to see how it turns out for you.

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Rice with Chickpea and Tagliatelle

Rice with Chickpeas and Tagliatelle

5 from 1 vote
This rice with Chickpeas and Tagliatelle is one of the best and flavorful ways to cook rice. It is perfect for dinner tables or why not party tables.
Servings 5 servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
  

  • 1 cup (200g) rice
  • 3/4 cup (120g) raw chickpeas
  • 2 oz (60g) tagliatelle pasta , break into small pieces
  • 1 cup (240ml) water
  • 1 red pepper
  • 1 chili pepper
  • 3 cups (750ml) vegetable stock
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 bay leaf
  • 1 tsp dry basil
  • salt and freshly ground pepper
  • 1 tsp fresh lovage , chopped

Instructions
 

  • Wash chickpeas and put them in cold water for 6-12 hrs. Boil them for about 1 hour separately. You can always consider using canned chickpeas and skip this step.
  • In a frying pan cook coriander and cumin seeds and crush them using a grinding mortar.
  • In a large frying pan heat oil over medium-high heat. Add the tagliatelle and cook while stirring until brown. Add water, red pepper, salt, pepper, and seasonings and simmer until pasta are done and the water has evaporated.
  • Meanwhile boil the rice in vegetable stock. When done add drained chickpeas and rice to tagliatelle, add fresh lovage, stir and serve along a fresh salad. 

Nutrition

Serving: 1 serving out of 5Calories: 316kcalCarbohydrates: 65.6gProtein: 9.4gFat: 2.6gSaturated Fat: 0.3gSodium: 366mgPotassium: 596mgFiber: 9.4gSugar: 13.5gCalcium: 38mgIron: 4mg
Calories: 316kcal
Course: Main Course, Side Dish
Cuisine: Arabic
Keyword: chickpea, pasta, rice, tagliatelle

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Kate@Diethood Author says:

    Oh this I really like! Especially the inclusion of chickpeas…yum!

  2. Tiffany Author says:

    What a beautiful and healthy dish! I love every ingredient, will try this for sure!

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