Chickpea Pilaf

1. 1

   Chop garlic, onions and mushrooms. Combine and set aside.

2. 2

   Combine rice, chickpeas, tomatoes, cayenne, thyme and water and set aside.

3. 3

   Coat bottom of large covered frying pan or dutch oven (at least 5 quarts)with oil.

4. 4

   Add garlic, onion and mushrooms. Cook until onion is soft, adding small amounts of water as needed to prevent sticking.

5. 5

   Add chickpea mixture and bring to a boil. Cover and reduce heat and simmer for 45 minutes or until rice is tender and liquid is gone.

6. 6

   Add peas and heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.