Ingredients
-
1
-
2
-
2
-
1/3
-
2
-
1
-
1
-
1
-
1
-
1/3
-
-
-
-
-
Directions
Chickpeas and Rice,This is a recipe that I got from a vegetarian cookbook and made a few modifications to. We have fallen for this dish and now make it a few times a month. My two year old also loves it. We tried it out on some non-vegetarians and they all loved it.,A really good equivalent to the stock standard rice and tuna for lunch! Had most of the ingredients in the cupboard but had to leave out the thyme, bay leaf and parsley. It was still great. Also left out the butter as suggested by another review. A nice, healthy lunch.,We loved this as a main dish and plan to have it often. The recipe is a sturdy and flexible base. I did not have parsley, so used chopped green onions and arugula; chopped unseeded fresh tomato instead of sun dried (which I didn’t have and don’t much like). Next time I’ll probably lay in some parsley but would like to try spinach, as some of the reviewers mention, and other greens in the future. Oh, and we added a generous sprinkle of lemon juice on each serving just before eating; really added a nice, fresh pop. Thank you for this very fine recipe!
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Steps
|
1
Done
|
Cook Water, Rice, Thyme, and Bay Leaf and Set Aside. |
|
2
Done
|
Heat Olive Oil and Half of the Butter in a Skillet and Then Add Chickpeas. |
|
3
Done
|
When Chickpeas Start to Lightly Brown (about 5 Mins) Add Parsley and the Sun-Dried Tomatoes and Cook For an Additional 5 Minutes. |
|
4
Done
|
Add Oregano, Basil, Salt, and Pepper and Cook For an Additional 1-2 Minutes. |
|
5
Done
|
Remove from Heat and Mix Rice and Chickpeas Together Until Rice Is a Golden Color. |
|
6
Done
|
Mix in Remaining Butter (cubed) and Parmesan Cheese. |
