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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a favorite of mine, and my friends really like it. The fried chickpeas have a firmer texture than boiled ones. The original recipe that I have calls for making everything from scratch, even the tomato sauce that you top it with! I save time by getting canned chickpeas. Sometimes I prepare it without garlic as an unobtrusive side dish. Ingredients:
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) |
Directions:
1. Cover chickpeas with water and simmer 10-15 minutes or until just tender.
2. 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.
3. 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.
4. Serve topped with tomato sauce.
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