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Nutrition Facts
Serving Size 1 (303g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon pepper
Calories 456
Calories from Fat 162		(35%)
Amount Per Serving		%DV
	Total Fat 18.1g	27%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 8.2g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 1085mg		45%
Potassium 399mg		11%
Total Carbohydrate 62.1g		20%
	Dietary Fiber 7.1g	28%
	Sugars 0.5g
Protein 12.7g		25%
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Chickpeas and Rice

Recipe #195593 | 35 min | 15 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: jkworth
Nov 14, 2006

This is a recipe that I got from a vegetarian cookbook and made a few modifications to. We have fallen for this dish and now make it a few times a month. My two year old also loves it. We tried it out on some non-vegetarians and they all loved it.

SERVES 4 (change servings and units)

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

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.

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Featured Reviews for This Recipe

From: Michelle from Central Time

On Nov 18, 2009

This was excellent. We made it with olive oil instead of butter, substituted a little pasta sauce for our lack of sun-dried tomatoes, and used two cups' worth of brown rice instead of the basmati. We were also short on the parsley but I think it was as good that way. We also stirred in parmesan cheese on our plates since I have to be careful about my saturated fat; this way I could cut back on mine. The only other thing I would change for next time is using less pepper.

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From: Chef #562865

On Sep 8, 2009

Fabulous recipe! I cut back on the butter and oil and it still turned out wonderfully. Next time I will cut back on the salt as I found it a little too salty, and I will probably add more beans to the rice just to have a little more protien. Thanks for posting jkworth.

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From: Kitchen Kozy

On Sep 29, 2007

Wow, this recipe is very unique and wonderful. I used brown rice, even though I know it would be even better with basamati. I used fresh spinach in place of the parsley, added a clove of minced garlic when I added the spinach and tomatoes, and cut back the butter a bit, but otherwise made it as directed. Oddly, I found it a little salty. I used unsalted butter and checked that there was no salt added to my sun-dried tomatoes, so I'm not sure why it came out salty, but I guess I'll skip or cut way back on the salt in the recipe next time. Otherwise, it was really perfect.

3 people found this review helpful

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From: HeCooksSheEats

On Nov 16, 2006

I LOVE this dish - it is one of my top five favorite foods. Give me some buttered bread on the side and I'm in heaven. Very quick and easy to make (most of it is waiting for rice to cook). This dish is hard to beat.

2 people found this review helpful

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