Algerian Rice with Chickpeas and Sweet Spices (Rouz Djazaïri)
This Algerian rice with chickpeas and sweet spices is a true culinary journey to the heart of Algeria. You'll love the simplicity of this dish that brings together the authentic flavors of the country: cumin, coriander, and ras el hanout intertwine to create a symphony of aromas. It's a generous and comforting recipe, perfect for a family dinner. Many people ask me what spices are typical of Algerian cuisine: here, the trio of cumin-coriander-paprika is essential, with ras el hanout adding a complex touch. This dish also illustrates the richness of grains in Algeria, often accompanied by legumes for a complete and balanced meal. Let yourself be tempted by this easy preparation, which will transform simple ingredients into a memorable feast.
Ingredients
- Long grain rice300 g
- Cooked chickpeas200 g
- Onion1 large
- Garlic2 cloves
- Crushed tomatoes250 g
- Ground cumin1 teaspoon
- Ground coriander1 teaspoon
- Sweet paprika1 teaspoon
- Ras el hanout1 teaspoon
- Olive oil3 tablespoons
- Vegetable broth600 ml
- Salt and black pepperto taste
Instructions
- 1
In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until translucent.
- 2
Add the spices (cumin, coriander, paprika, ras el hanout) and stir for 1 minute to release their aromas.
- 3
Stir in the crushed tomatoes and simmer for 5 minutes until the sauce thickens slightly.
- 4
Add the rinsed rice and chickpeas, then pour in the hot broth. Season with salt and pepper.
- 5
Cover and cook over low heat for 18 to 20 minutes, until the liquid is fully absorbed.
- 6
Turn off the heat and let rest for 5 minutes before serving, fluffing the rice with a fork.
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