Chickpeas and Rice

5.0(41)

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.

by jkworth·published 2006-11-14

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Rice

Servings

4 serving(s)

Total time

35 min

prep 15 min

Calories / serving

457 kcal

Ingredients (14)

serves

1 (15 ounce) can chickpeaschickpea
2 tablespoons butterbutter
2 tablespoons olive oilolive-oil
1/3 cup parsleyparsley
2 tablespoons sun-dried tomatoes packed in oiloil
1 teaspoon dried basilbasil
1 teaspoon dried oreganooregano
1 teaspoon saltsalt
1 teaspoon pepperpepper
1/3 cup parmesan cheeseparmesan
1 teaspoon dried thymethyme
1 bay leafbay-leaf
1 cup basmati rice (uncooked)basmati
2 cups waterwater

Instructions (6 steps)

01Cook water, rice, thyme, and bay leaf and set aside.
02Heat olive oil and half of the butter in a skillet and then add chickpeas.
03When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.

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Rich recipe — supports nutrition-aware planning.