Mujadara with Chickpeas and a Twist

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings


  • 1 small onion sliced thinly
  • Olive oil for sauteing onions
  • 1 cup wild rice
  • 2 cups vegetable stock
  • 1/2 cup brown lentils
  • 1/2 cup cooked chickpeas
  • 1/2 tsp sumac
  • 1/2 tsp turmeric
  • 1/4 tsp cumin
  • 2 dried Persian lemons or a few strips of lemon rind, peeled with a vegetable peeler
  • Fresh parsley chopped for garnish


  1. First cook the onions. In a non-stick skillet add a bit of olive oil and the sliced onions. Cook them on medium-low heat until they break down and caramelize and turn golden brown. This could take up to a good 25 minutes.
  2. Next, rinse the rice lentils and chickpeas well until water runs clear.
  3. Next add rice, lentils, broth, dried lemons (or lemon rind) and spices and cook in rice cooker until most of the water is absorbed (about 10-15 minutes).
  4. Then, add the cooked chickpeas and stir together. Top rice cooker with towel and then place lid on top so the extra moisture is absorbed.
  5. Once rice cooker turns off, fluff everything together, serving with caramelized onions on top and chopped fresh parsley.