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Chickpeas with Rice Recipe

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This recipe for Chickpeas with Rice is from My Favorite Recipe Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cooked chickpeas (Garbanzo beans); canned OK
2/3 cup olive oil
1 1/3 cup coarsely chopped onions
1/2 cup dry white wine
1-2 tsp crushed red pepper flakes
4 cups chicken stock or water, plus extra if needed
1 cup peeled, seeded, diced ripe tomatoes or canned diced tomatoes with their juice
1 cinnamon stick
1 bay leaf
1 cup medium-grain rice, such as Arborio
1/2 cup crumbled feta cheese
1/4 cup chopped fresh flat-leaf parsley
Directions:
Directions:
In Dutch oven, heat 1/3 cup of the oil and sauté the onions over medium heat, stirring frequently, for 8-10 minutes, or until soft. Add the wine and pepper flakes and cook for 1 minute over high heat. Add 2 cups of the stock or water, the chickpeas, tomatoes, cinnamon stick, bay leaf and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 10 minutes.

Add the rice and remaining 2 cups of stock or water and bring to a boil, cover, then reduce the heat to low and simmer, stirring often and adding a little more stock or water if needed, for 20 minutes, or until the rice is tender.

Add the remaining 1/3 cup oil and cheese, if using. Taste and adjust the seasonings. Cover, remove from the heat and let stand for 5 minutes.

Discard the cinnamon stick and bay leaf, sprinkle with parsley and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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