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Old 04-19-2012, 09:58 AM   #128
retiredone's Avatar
Join Date: Apr 2008
Location: Newfoundland, Canada
Posts: 2,566

S/C/G: 180/154.5/125

Height: 5 feet 2 inches


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.
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