Chickpeas and Rice

jkworth's Note:

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.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 (15 ounce) can chickpeas
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/3 cup parsley
• 2 tablespoons sun-dried tomatoes packed in oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/3 cup parmesan cheese
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup basmati rice (uncooked)
• 2 cups water

Directions:

1. Cook water, rice, thyme, and bay leaf and set aside.
2. Heat olive oil and half of the butter in a skillet and then add chickpeas.
3. When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
4. Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
5. Remove from heat and mix rice and chickpeas together until rice is a golden color.
6. Mix in remaining butter (cubed) and Parmesan cheese.

Reviews

[frozen_rain]

So delicious! I halved the butter and oil, and I still adore this dish.

[melilia]

Quick, easy and so yummy. I cooked the rice in chicken broth to add more flavor. Of course, this renders the dish no longer vegetarian but does add a wonderful touch to the dish.

[ChiefCook&BottleWasher]

Very good!!! I made this just as written and next time ---and there will definately be a next time --- I will add extra sun-dried tomatoes. Thank you for posting!