RICE WITH CHICKPEAS
This is a favorite of mine, and my friends really like it. The fried chickpeas have a firmer texture than boiled ones. The original recipe that I have calls for making everything from scratch, even the tomato sauce that you top it with! I save time by getting canned chickpeas. Sometimes I prepare it without garlic as an unobtrusive side dish.
Provided by Valeria
Categories Rice
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 265.3, Fat 3, SaturatedFat 0.6, Cholesterol 3, Sodium 331.5, Carbohydrate 50.3, Fiber 4.2, Sugar 1.6, Protein 8.9
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