Rice And Chickpeas - cooking recipe

Ingredients

2 c. boiled rice
1 lb. can chickpeas
2 Tbsp. olive oil
1 small green onion, chopped
1 ripe tomato, chopped
1 Tbsp. chopped parsley
salt and pepper to taste
1 c. broth

Preparation

Heat olive oil in large saucepan or pot.
Saute onion, tomato and parsley for 10 minutes.
Season.
Add rice and chickpeas with liquid.
Bring to a boil; add broth, cover and simmer slowly for 20 minutes.
Serve hot.