Chickpeas And Rice

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.