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Baked chickpeas and rice with artichokes

A hearty vegetarian dish from Pulse by Eleanor Maidment
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(C) Mowie Kay

I love basmati’s delicate fragrant grains, making this an elegant baked rice dish. It’s great for popping down on the table and letting everyone dig in.

Cook's Tip

This is a plant-based dish, but you could scatter some cubes of feta or halloumi over the top halfway through cooking to jazz it up if it suits your dietary needs.

Pulse Swap

Replace the chickpeas with butter beans or black beans.

Next, why not try more fast, simple dinner recipes from the House & Garden recipe archive?

This is an extract from Pulse: Modern recipes with beans, peas & lentils by Eleanor Maidment

What you'll need

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Le Creuset Stoneware Heritage Rectangular Dish

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8" Chef Knife, red/black

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Lemon Squeezer

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Pyrex Measuring Jug

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Baked chickpeas and rice with artichokes recipe

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