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Chickpea, Cashew and Shallot Pilaf

Chickpea, Cashew and Shallot Pilaf

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  • Author: Mariela Alvarez Toro
  • Total Time: 40 mins
  • Yield: 3-4 1x


This rice dish is hearty without being too heavy — a perfect a transitional meal from Summer into Autumn.


  • 1 tbsp. coconut oil
  • 2 shallots, sliced thin
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • Pinch of salt
  • 1 16 oz. can chickpeas, drained and rinsed
  • ½ cup brown basmati rice
  • ¼ cup raw cashews
  • 1 ½ cups vegetable broth, or water

To garnish:

  • 1 handful cilantro
  • ¼ cup roasted cashews


  1. Place a pot over medium heat. Add coconut oil, sliced shallots, cumin, coriander and salt.
  2. Cook for 5 minutes, stirring occasionally, until shallots become translucent and aromatic. Adjust heat as necessary; you don’t want the spices to burn!
  3. Add chickpeas, rice, and cashews. Stir. Cook for a minute, and then add vegetable broth.
  4. Cook rice uncovered for ten minutes.
  5. Reduce heat to low and cook for another 25-30 minutes. Do not uncover or stir during this time. Rice likes to be left alone; otherwise it will become mushy and unappetizing.
  6. After 25 minutes have passed, remove from heat and fluff with fork.
  7. Add chopped cilantro and roasted cashes. Serve hot with salad, grilled vegetables, or meat.
  8. This pilaf can be eaten as a main dish as well. It is full of good carbohydrates, protein, and fat, which will keep you feeling full and energized.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Side
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