Chickpea and Lentil Pilaf

Although only seasoned with cumin and red pepper, this dish has layers of complex flavors.  It is also loaded with protein, and makes an extremely filling, satisfying vegetarian meal.  We used fresh parsley from the garden for this dish, but the cold snap here in Texas which killed most of our summer vegetables has forced us to rely heavily on pantry items such as chickpeas and lentils lately.  I feel depressed every time I look out the window at our dead eggplant and basil plants, but I have to admit that it has been a welcome change to eat our version of "cold weather" meals such as soups, stews and dishes like this tasty pilaf.  And I'm cheered by the fact that we're already ordering eggplant and tomato seeds for next spring (which here in Houston is only 45 days away).

Turkish Chickpea and Lentil Pilaf
adapted from The Sultan's Kitchen by Ozcan Ozan

Ingredients

1/4           cup            dried green lentils
1/2           cup            chickpeas
4              Tbs            olive oil
3                                yellow onions, diced
2               tsp             sugar
1               Tbs            lemon juice
1/2            cup            sushi rice
1/4            cup            orzo
2                                 tomatoes, peeled, seeded and chopped
1               Tbs            cumin
1                tsp             ground red pepper
2               cups           vegetable broth
1/4            cup            chopped Italian parsley

Procedure

1. Combine lentils with 2/3 cup water and cook until tender, about 20 minutes.  Remove from heat and set aside.
2. Saute onions with sugar in olive oil over low heat, covered, until tender.  Uncover and add lemon juice, salt and pepper to taste.  Increase heat to high and cook until onions are browned.
3. Add rice and orzo and cook about 2 minutes.
4. Add lentils, chickpeas, cumin, red pepper and stock.  Reduce heat to low and cover.  Cook about 20 minutes, until all the liquid is absorbed. 
5. Remove from heat, add parsley, and let stand covered about 5 minutes.
6. Serve with thick Greek yogurt on the side.