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CHICKPEAS and RICE RECIPE




Source of Recipe


Simple Daily Recipes
CHICKPEAS and RICE RECIPE

The original recipe came out of a cookbook called 366 Delicious
Ways to Cook Rice, Beans, and Grains. It originally called for
saffron to be cooked with the rice. Like I am so SURE! I have that
on hand ALL the time. Not. Although, I've learned from that
Tumeric is commonly a substitute for saffron.

HERE'S ALL IT TAKES

* 2 cups vegetable broth or water
* 1 cup uncooked long grain rice
* 1/8 teaspoon crushed saffron threads or Tumeric (optional)

* 2 tablespoons olive oil
* 3 tablespoons onion, minced
* 2 garlic cloves, minced
* 1 teaspoon ground cumin
* 1 1/2 cups canned diced tomatoes with juice
* 1 1/2 cups cooked chickpeas with liquid or 1 (14.5 ounce)
canned chickpeas
* 1/4 teaspoon paprika
* 1 tablespoon chopped fresh cilantro
* salt & fresh ground pepper to taste

In a small pan, bring the broth to a boil, pour in the rice, cover
with lid and REDUCE heat to low and simmer. Cook until rice has
absorbed water, 12 to 15 minutes. Remove from heat, do not fluff
until ready to serve.

In a medium saucepan over medium heat, heat the olive oil. Add the
onion, garlic, and cumin, and saute until fragrant, about 2
minutes. Add the tomatoes, cooked chickpeas, paprika, and
cilantro, and reduce the heat to low. Let simmer for 20-30
minutes; the longer it cooks the more the tomatoes break down and
create a delicious sauce. If there's not enough liquid to make a
sauce, add 1 1/2 cups of broth.

To serve, make a bed of the cooked rice on a serving platter.
Spoon the chickpea mixture with cooking liquid onto the center of
the rice and serve at once.