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Mujadara with Chickpeas and a Twist

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 4 servings
Author: Samantha Ferraro


  • 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


  • 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.
  • Next, rinse the rice lentils and chickpeas well until water runs clear.
  • 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).
  • 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.
  • Once rice cooker turns off, fluff everything together, serving with caramelized onions on top and chopped fresh parsley.