Chickpeas and Rice

Name: Chickpeas and Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
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

(40)

Recipe by jkworth

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.

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READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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