Creamy rice with smoked eggplant, crispy chickpeas, and light cumin-lime yogurt

Name: Creamy rice with smoked eggplant, crispy chickpeas, and light cumin-lime yogurt
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Mediterránea contemporánea
Ingredients: 10 oz Short-grain rice; 1 large (about 14 oz) Large eggplant; 1 1/2 cups Cooked chickpeas; 1 cup Onion; 2 cloves Garlic; 3 3/4 cups Vegetable broth; 1/2 cup Plain Greek yogurt; 1/3 cup Grated Parmesan cheese; 1 Lime; 1 1/2 tsp Ground cumin; 1 tsp Smoked paprika; 3 tbsp Olive oil; 1 tbsp Butter; 1/4 cup Fresh parsley; 1 tsp Salt; 1/2 tsp Black pepper

An original creamy rice dish where roasted eggplant brings a smoky depth, oven-crisped chickpeas add crunchy contrast, and a light cumin-lime yogurt finishes the plate with freshness. Ideal as a vegetarian main course.

20 minPrep

40 minCook

60 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

280 g Short-grain rice (tipo arroz redondo or arroz for risotto)
1 unit (approx. 400 g) Large eggplant (cut diced small)
240 g Cooked chickpeas (escurridos and dry)
120 g Onion (chopped fina)
2 cloves Garlic (chopped)
900 ml Vegetable broth (hot)
120 g Plain Greek yogurt (for the cream ligera)
35 g Grated Parmesan cheese (optional pero recomendado)
1 unit Lime (zest and 2 tbsp of zumo)
4 g Ground cumin (divided entre garbanzos and cream)
2 g Smoked paprika (for the berenjena and the garbanzos)
45 ml Olive oil (divided)
15 g Butter (for terminar the arroz)
10 g Fresh parsley (chopped)
6 g Salt (or to taste)
2 g Black pepper (freshly ground)

Nutrition facts

per serving

467 kcal

Calories

14.2 g

Protein

58.6 g

Carbs

18.7 g

Fat

7.9 g

Fiber

50.7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 425°F / 220°C. Place the diced eggplant on a baking tray and toss it with 1 1/2 tablespoons olive oil, 1/2 teaspoon smoked paprika, a pinch of salt, and black pepper. On another side of the tray, toss the chickpeas with 1/2 tablespoon olive oil, 1 teaspoon ground cumin, the remaining 1/2 teaspoon smoked paprika, and a pinch of salt.
2
2. Roast the eggplant and chickpeas for 22 to 25 minutes at 425°F / 220°C, stirring halfway through. The eggplant should be golden and tender, and the chickpeas crisp on the outside. Set both aside separately.
3
3. Meanwhile, in a small bowl, mix the Greek yogurt with 1/2 teaspoon ground cumin, the zest of the lime, 2 tablespoons lime juice, a pinch of salt, and a little black pepper. Reserve the light sauce chilled or at room temperature.
4
4. Place the vegetable broth over low heat to keep it hot, without bringing it to a strong boil.
5
5. In a wide pot, heat the remaining tablespoon of olive oil over medium heat. Cook the onion for 5 minutes until translucent. Add the garlic and cook 30 seconds more.
6
6. Add the short-grain rice and stir for 1 minute so it is well coated with the onion, garlic, and oil.
7
7. Add one ladle of hot broth and cook, stirring often. When the liquid is almost absorbed, add more broth. Repeat for 16 to 18 minutes, until the rice is creamy and properly cooked.
8
8. Add three quarters of the roasted eggplant to the rice and stir gently so some of it breaks down and adds creaminess. Stir in the butter and grated Parmesan, season with salt and black pepper, and cook 1 minute more.
9
9. Spoon the creamy rice onto plates. Finish with the remaining eggplant, the crispy chickpeas, dollops of the cumin-lime yogurt sauce, and the chopped fresh parsley.
10
10. Serve immediately to keep the rice creamy and preserve the crunchy contrast of the chickpeas.

Chef tips

Dry the chickpeas very well before roasting so they crisp better. For a deeper flavor, leave the eggplant under the broiler for 2 to 3 extra minutes at the end, watching closely so it does not burn.

Substitutions

You can replace the Parmesan with a similar aged vegetarian cheese. Greek yogurt can be swapped for thick plain yogurt. If you do not have lime, use lemon, though the flavor will be slightly less aromatic.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon
Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
View on Amazon