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A platter and plate of rice with courgette, chickpeas, herbs and lemon wedges

Chickpea & courgette pilaf

A star rating of 3 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make our pilaf with lemon, courgette and chickpeas for an easy vegetarian midweek meal. Flavour with cinnamon, cumin and coriander if you have them in your storecupboard

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
low inkcal407
high infibre10g


  • 4 tbsp vegetable oil sunflower oil or olive oil, plus a drizzle to serve
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • ½ tsp ground cinnamon (optional)
  • 2 tsp ground cumin
  • 300g long-grain rice
  • 1 lemon, zested and juiced
  • 2 medium courgettes (about 300g), cut into 1cm slices
  • 2 x 400g cans chickpeas, drained
  • pinch of chilli flakes, or to taste (optional)
  • small bunch of dill, mint or parsley, roughly chopped


  • STEP 1

    Heat 2 tbsp of the oil in a pan over a medium heat and cook the onion for 8-10 mins until softened. Add the garlic and spices, and cook for 2 mins more until fragrant. Tip in the rice and 450ml boiling water from the kettle along with the lemon zest and ½ tsp salt. Cover, reduce the heat to medium-low and cook for 20 mins, or until all the water has been absorbed and the rice is cooked through. This process can also be done in the oven: cook everything in a flameproof casserole and transfer to the oven once the rice and water has been added, covering and cooking for 20-25 mins at 190C/170C fan/gas 5.

  • STEP 2

    Heat the rest of the oil in a second pan over a medium-high heat and fry the courgette slices for 4 mins until slightly coloured and the edges are just softened. Stir in the chickpeas and cook for 2 mins more until warmed through. Season well.

  • STEP 3

    When the rice is cooked through, add half the lemon juice and fluff up the rice with a fork. Add the chilli flakes, if using, and chopped dill to the courgette and chickpea mixture. Season well. Stir in the remaining lemon juice and a drizzle of oil. Serve the rice with the courgettes.

Goes well with


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A star rating of 3 out of 5.2 ratings

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