Rice With Chickpeas - cooking recipe

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)

Preparation

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.