I don't know where I got this recipe but I tried it for the first time today and, oh my, so good. You can use it as a side dish or for a main. I'll be making this again.
It calls for Basmati rice but any long grain rice can be substituted successfully. Also, I think the salt and pepper amount is too high so I just salted and peppered to taste. It is tasty with or without the cheese.
Chickpeas and Rice
1 cup Basmati rice ( uncooked)
2 cups water
1 teaspoon dried thyme
1 bay leaves
2 tablespoons butter
2 tablespoons olive oil
1 can chickpeas, drained and rinsed
⅓ cup parsley
2 tablespoons sun-dried tomatoes packed in oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
⅓ cup Parmesan cheese
Cook water, rice, thyme, and bay leaf and set aside.
Heat olive oil and half of the butter in a skillet and then add chickpeas.
When chickpeas start to lightly brown (about 5 minutes) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
Remove from heat and mix rice and chickpeas together until rice is a golden colour.
Mix in remaining butter (cubed) and Parmesan cheese.
Remember to remove bay leaf before serving.
Bike: 1613.03 Kilometres
Last edited by retiredone : 01-10-2013 at 02:42 PM.