Chickpeas and Rice

(40)

126 comments
Servings: 4
READY IN
35mins
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
Directions
  • 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.