By jkworth on November 14, 2006
Photo by Chef #432668
Photo by Chef #432668
"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."
Serving Size: 1 (304 g)
Servings Per Recipe: 4
"So delicious! I halved the butter and oil, and I still adore this dish."
"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."
"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!"
"Made this last night. I added a roasted red pepper and zucchini. I also used fresh oregano. It was very yummy and will now be added to our dinnier list as it was easy to make and very easy to alter."
"This is absolutely delicious! I was surprised by how much I enjoyed this dish."
"We love this dish. I always add nearly a whole bunch of fresh asparagus, and a little extra cheese. I make this at least once a month. Before this dish I had never eaten chickpeas, except in hummus, and now I eat them all the time!"
"Loved it! I made it as written, and then added sweet red pepper, green onion, and zucchini. Next time, I'll Also add mushrooms and maybe even shrimp. This is a great base recipe on which to build."
"100% delicious. I found this recipe by searching for the two ingredients I knew I had: chickpeas and rice. I always have spices on hand so this a great recipe to try. I had to make a few substitutions though. I used 5min white rice instead of basmati. I didn't have parsley so I left it out, and I didn't have tomatoes so that was left out too (I cannot wait to try it with though!) It seems like a lot of spices, but oh my goodness, it is SO GREAT! I squeezed a little lemon juice just for a tang and because I love lemons. I was hesitant about the cheese, but it ended up binding everything together nicely. I used the full amount of butter and oil because those tend to make things taste more hearty. This will feed me for a few days, which is great because this is an inexpensive meal that is PACKED with flavor. I cracked open a bottle of white wine and felt gourmet, and all of this came from rice and chickpeas. Mmmm. Will be making this again often!
I'm vegetarian, but this would be an excellent, easy, quick dish for a potluck or as a side with chicken. I would also consider putting white wine in with this dish in place of oil/butter, which I will try next time.
Maybe as a suggestion, use a little less salt. The salt kind of overpowered everything after a few spoonfuls. The other spices make that amount of salt a little unnecessary. Maybe half the salt and more lemon :) Just my preference though!"
"Great dish. The spices all worked really well and I love chickpeas, so that's a winner, too. I cut the oil and butter in half, and the recipe didn't specify, but I drained the chickpeas. I think I might leave some liquid in them next time. I used 3 tsp. dried parsley, just a shake of salt and several turns of fresh ground pepper. I didn't have sun-dried tomatoes, but I am excited to try it with them next time. I served this to 3 people, along with broccoli, as a side to baked fish. I'm happy I have enough for lunch tomorrow! Thanks for posting this."
"Fabulous recipe! I cut back on the butter and oil and it still turned out wonderfully. Next time I will cut back on the salt as I found it a little too salty, and I will probably add more beans to the rice just to have a little more protien. Thanks for posting jkworth. Mar 23/10: I have made this recipie multiple times since I rated it and have started to use it as a way to use up leftover rice and it works wonderfully."
"This was excellent. We made it with olive oil instead of butter, substituted a little pasta sauce for our lack of sun-dried tomatoes, and used two cups' worth of brown rice instead of the basmati. We were also short on the parsley but I think it was as good that way. We also stirred in parmesan cheese on our plates since I have to be careful about my saturated fat; this way I could cut back on mine. The only other thing I would change for next time is using less pepper."
"What a great recipe! It's so easy and loaded with flavor. I've never fried chickpeas, and I loved the resulting texture and flavor. The fact that your two-year-old loved it was a major selling point, and my three-year-old scarfed it down (which almost never happens - so THANKS!). I made this exactly as directed but used regular white rice instead of basmati. This has earned a plastic sleeve in my "Favorites" binder. Thanks for a keeper! :-)"
"As a recent college grad with a very limited budget, I'm always on the lookout for delicious recipes that can essentially come from the staples in my pantry. this totally fits the bill. I used brown basmati rice, feta instead of parm, and roasted some cherry tomatoes and onion in the oven instead of using sun dried tomatoes. amazing!"
"Gee, I wish I found this recipe years ago! This was absolutely delicious and very easy to make. I reduced the butter and olive oil and used dry sun-dried tomatoes (and at least twice more than the recipe called for). Was this ever good. This was a vegetarian main dish for us, which I served with a salad. I'm going to make this a regular in our house!"
"Great recipe!! Made exactly as written and LOVED it!"
"I've made this several times and just realized I hadn't reviewed it. This is so good and quick and delicious!!! I've used it for a whole meal and as a side dish."
"This was fantastic. Amazingly for me, I didn't change a thing and can't think of anything to change. I served this with a salad on the side. The leftovers the next day were awesome as well. Thanks for posting."
"So quick and easy. Will become a staple in my recipe library. Thanks!"
"Made this for friends last night, and everyone LOVED it. I used brown basamati rice, which worked very well. I used sun-dried tomatoes that were not packed in oil, and used only the butter at the end, not to cook the chickpeas, and it was still great. I didn't have any parsley, and despite that, it was wondeful. Cooking the rice with the dried thyme and bay leave really infuses amazing essence into the rice. My husband and vegetarian daughter have already informed me that I will be making this dish on a regular basis."