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Chickpeas and Rice
39
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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.
- Ready In:
- 35mins
- Serves:
- Units:
39
People talking
ingredients
- 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
- Cook water, rice, thyme, and bay leaf and set aside.
- Heat olive oil and half of the butter in a skillet and then add chickpeas.
- When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
- Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
- Remove from heat and mix rice and chickpeas together until rice is a golden color.
- Mix in remaining butter (cubed) and Parmesan cheese.
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RECIPE MADE WITH LOVE BY
@jkworth
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Seriously! This is very tasty. I did not really change anything except for fats and when to add spices to sauté pan. My husband and I both really like the texture and flavors. They flavors weren’t bold but very satisfying. I might add kale or another hearty green in the stir fry next time and use the parsley as a fresh element for serving. Maybe cilantro would add another type of brightness.Reply
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A really good equivalent to the stock standard rice and tuna for lunch! Had most of the ingredients in the cupboard but had to leave out the thyme, bay leaf and parsley. It was still great. Also left out the butter as suggested by another review. A nice, healthy lunch.Reply
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We loved this as a main dish and plan to have it often. The recipe is a sturdy and flexible base. I did not have parsley, so used chopped green onions and arugula; chopped unseeded fresh tomato instead of sun dried (which I didn't have and don't much like). Next time I'll probably lay in some parsley but would like to try spinach, as some of the reviewers mention, and other greens in the future. Oh, and we added a generous sprinkle of lemon juice on each serving just before eating; really added a nice, fresh pop. Thank you for this very fine recipe!1Reply
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Absolutely delicious! Made some slight alterations: Coconut oil instead of olive oil and skipped the butter completely. Also added roast red paprika, red chili flakes and some lemon at the end. Easy to make, clean plates and happy husband:-)1Reply -
The chickpeas take more then 5 minutes to cook if you don't drain them first which the directions were unclear on. I didn't use the called for kind of tomatoes so that might be why it honestly doesn't taste very good. Not sure though.1Reply
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