Rice with Chickpeas and Tomatoes

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   Bring 3 cups water to a simmer in a large saucepan.

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   Stir in the rice, cover, and simmer gently until the water is absorbed, about 35 minutes.

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   Stir the remaining ingredients into the rice and cook until everything is heated through.

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   Serve at once.

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   Even those who arent keen on beans might make an exception for versatile, tasty chickpeas, a.k.a.

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   garbanzos.

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   Americans have come to appreciate them in popular Middle Eastern, Indian, and Mediterranean dishes (such as hummus).

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   If they have a drawback, its their long cooking timeup to three hours.

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   In this case, the canned version has a definite advantage.

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    Mashed and seasoned, chickpeas make an excellent sandwich spread (see Chickpea Spread, page 239).

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    Pureed, they thicken hearty vegetable soups and make a good base for dips (see Hummus, page 229).

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    Chickpeas are delicious in green salads, or as the main ingredient in heartier salads (see Chickpea Salad with Roasted Peppers and Chickpea and Tomato Salad, page 42).

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    Calories: 238

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    Total Fat: 1g

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    Protein: 8g

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    Carbohydrate: 47g

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    Cholesterol: 0mg

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    Sodium: 224mg

* Per serving · 4 servings · Values may vary.

No additional tips available.