Revithopilafo (Chickpea Pilaf) - cooking recipe

Ingredients

1/2 lb chickpeas, soaked overnight and cooked until tender (or 1 lb can, drained)
1 large onion, chopped (approx 1 cup)
1 cup long-grain rice
3 cups water
1 pinch saffron
3/4 cup olive oil
1/2 cup tomato puree
1/2 lemon, juice of
salt and pepper

Preparation

Cook onion in olive oil until translucent.
Add rice and stir to coat with oil.
Cook rice in oil for 2 minutes.
Meanwhile, heat water and add saffron.
Add water to rice along with the tomato puree and chickpeas.
Season to taste.
Cook, at a slow simmer, for 20-25 minutes, until the rice is cooked.
Remove from heat and gently stir in lemon juice.