Chickpeas and Rice
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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INGREDIENTS
Nutrition- 1(15 ounce) can chickpeas
- 2tablespoons butter
- 2tablespoons olive oil
- 1⁄3cup parsley
- 2tablespoons sun-dried tomatoes packed in oil
- 1teaspoon dried basil
- 1teaspoon dried oregano
- 1teaspoon salt
- 1teaspoon pepper
- 1⁄3cup parmesan cheese
- 1teaspoon dried thyme
- 1
- 1
- 2cups water
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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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