Chickpeas And Rice Recipe

Name: Chickpeas And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook water, rice, thyme, and bay leaf and set aside.
2
Heat olive oil and half of the butter in a skillet and then add chickpeas.
3
When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
4
Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
5
Remove from heat and mix rice and chickpeas together until rice is a golden color.
6
Mix in remaining butter (cubed) and Parmesan cheese.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (15 ounce) can chickpeas, 2 tablespoons butter, 2 tablespoons olive oil, 1/3 cup parsley, and more.

Yes, Chickpeas And Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpeas And Rice

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