Tacu Tacu

Last summer our local mexican vegetable market had Peruvian beans and I went looking for authentic recipes to use them. The original recipe did not have garlic but I am one of those cooks that believes there can never be too much garlic or onions.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  cup chickpeas
• 1  cup brown rice
• 1  cup sweet onion
• 3  garlic cloves (or more)
• 1  tablespoon olive oil
• 1⁄4 teaspoon salt
•  pepper
•  water, for cooking chick peas and rice

Directions

1. Cover chick peas with water and cook til done. About 1 hour. Add more water if needed.
2. Cook rice in 2 1/2 cups water. About 40 minutes.
3. When the chick peas and rice are almost done, slice garlic and onions then in a large pan until onions are soft.
4. Drain chick peas and stir chick peas and rice into the sauted onions and garlic.
5. Add salt and pepper to taste.