Rice With Chickpeas

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.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 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)

Directions

1. Cover chickpeas with water and simmer 10-15 minutes or until just tender.
2. 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.
3. 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.
4. Serve topped with tomato sauce.