Rice And Chickpeas Recipes

CHICKPEAS AND RICE

Chickpeas and Rice image

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.

Provided by jkworth

Categories Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

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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