Spiced chickpeas, rice with a golden-brown crust and a fresh sauce of coriander, parsley and lemon: this is a colorful main course with contrast in every bite. Cold, already-cooked rice makes it easier to fry until crispy.
The heart of this dish is the contrast between rice with a crispy underside and chickpeas that are firm and well seasoned on the outside. Cumin adds warm, earthy notes; paprika brings a mild smoky flavor and color. The green sauce balances those flavors with lemon and fresh herbs. Yogurt softens the combination, while the pickled red onion adds a quick, fresh hit of acidity.
Cold cooked rice works better here than freshly cooked rice: the grains are drier and less likely to stick together in the pan. Ideally, use rice that was cooled quickly after cooking and stored in the refrigerator. To do that, spread freshly cooked rice on a shallow tray, let the steam escape briefly, then chill it promptly. Cook the rice thoroughly and serve it right away; don't leave cooked rice at room temperature for a long time.
A large frying pan is important for getting a crispy layer. Fry the rice in batches if the pan would otherwise be too full. Press the rice down lightly and leave it undisturbed for a few minutes: stirring constantly makes it hard to form a crust. Once the underside is golden brown, turn the rice over in large pieces. A nonstick pan makes this easier, but a well-oiled cast-iron pan works too. Fry the chickpeas separately on a hot baking sheet; pat them thoroughly dry first so they fry up firm rather than steam.
The herb oil is intentionally simple: coriander, parsley, olive oil and lemon are blended together. Use the herb stems too; they add flavor and blend finely. Don't have any coriander? Replace it with extra parsley and, if you like, a few mint leaves. For a creamier sauce, stir the herb oil into the yogurt just before serving, but serving them separately keeps the colors bright.
Serve the rice and chickpeas while they're hot, with the yogurt, herb oil and drained red onion alongside or on top. A simple cucumber and tomato salad goes well if you'd like a little more freshness. Store any leftover components separately, covered, in the refrigerator; reheat the rice and chickpeas thoroughly in a pan. The rice will lose some of its crispy crust, so add the sauce and onion only after reheating.
Preheat the oven to 220 °C (200 °C fan). Line a baking sheet with parchment paper. Pat the drained chickpeas thoroughly dry with a clean dish towel or paper towels.
Toss the chickpeas on the baking sheet with 2 tbsp olive oil, the cumin, paprika and ½ tsp salt. Spread them out and bake for 22–27 minutes, until golden and firm to the touch. Toss halfway through.
Meanwhile, put the red onion in a small bowl. Heat the vinegar with the water, sugar and remaining ¼ tsp salt in a small saucepan until the sugar has dissolved. Pour over the onion and leave to stand while you prepare the rest.
Blend the coriander, parsley, 80 ml olive oil, lemon zest and lemon juice with an immersion blender to make a coarse green sauce. If needed, add a small splash of water to thin it to a pourable consistency.
Heat 1½ tbsp olive oil in a large frying pan over medium heat. Fry the rice in two batches: spread each batch out and press it down lightly. Cook for 4–6 minutes without stirring, until the underside is crispy and golden brown. Turn the rice over in large pieces and fry for another 2 minutes. Use the remaining 1½ tbsp oil for the second batch.
Divide the crispy rice and warm chickpeas among four plates. Spoon on the yogurt and herb oil, then finish with the drained pickled onion. Serve immediately.
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