Chickpeas And Rice - cooking recipe

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
Preparation
    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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