Prep 5 mins
Cook 25 mins
This is a favorite of mine, and my friends really like it. The fried chickpeas have a firmer texture than boiled ones. The original recipe that I have calls for making everything from scratch, even the tomato sauce that you top it with! I save time by getting canned chickpeas. Sometimes I prepare it without garlic as an unobtrusive side dish.
- 12 ounces canned chick-peas, drained
- olive oil (for frying)
- 3 garlic cloves, finely chopped
- 1 1⁄3 cups short-grain brown rice
- 2 1⁄2 cups chicken stock or 2 1⁄2 cups water
- tomato sauce, for serving
- chopped fresh herb (to garnish)
- Cover chickpeas with water and simmer 10-15 minutes or until just tender.
- Meanwhile, prepare the rice. In a saucepan, heat 2 tablespoons of oil. Add garlic and fry 2 minutes. Stir in rice and stir-fry 3 to 4 minutes, then stir in 1-1/4 cups stock or water. Simmer 10 minutes, then add another 1-1/4 cups stock or water. Continue cooking 10 to 12 minutes or until liquid is absorbed and rice is tender.
- Drain chickpeas. In a skillet, pour enough oil to just cover the bottom. Add chickpeas and fry, stirring frequently, until golden-brown. Remove chick peas with slotted spoon and stir into rice.
- Serve topped with tomato sauce.
Wot no couscous ? Panic! Need some starch with my Tagine. This recipe did the job (omitted the garlic).
This was what i was looking for but while preparing my hubby called and told me he will be coming home late. So i took it, put cheese over it and kept in the oven until he came home. We had a very nice dinner, this is compfort food. Thank you!