Rice With Chickpeas

Name: Rice With Chickpeas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6-8 serving(s)
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)

(2)

Recipe by Valeria

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.

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READY IN: 30mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

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

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