Rice With Chickpeas
- 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)
- 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.
chickpeas, olive oil, garlic, shortgrain brown rice, chicken, tomato sauce, fresh herb
Taken from www.food.com/recipe/rice-with-chickpeas-139575 (may not work)