Chickpea Rice Recipe

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 First cook the rice in two cups of water along with the thyme and bay then leave it aside Chickpea Rice Recipe


1 cup Sunwhite Basmati/long grain rice
500 g chickpeas
2 cups water
2 cups chicken stock
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, chopped
2 tablespoons tomato paste
½ cup parsley, minced
1 tablespoon basil, dried
1 teaspoon oregano, dried
1 teaspoon thyme, dried
1 bay leaf
Salt and pepper


First cook the rice in two cups of water along with the thyme and bay then leave it aside.

In a large saucepan, fry the onion and garlic in a tablespoon of olive oil for 2 to 3 minutes until soft and golden then add the chicken stock and keep cooking till the mix boils.

In another pan, heat one tablespoon of butter and two tablespoons of olive oil for 2 to 3 minutes over medium heat then add the chickpeas and fry them for 5 to 6 minutes till browned and golden then add the tomato paste and parsley and cook for 5 to 6 more minutes.

After that, add the kuman and oregano and cook for 2 to 3 minutes then turn off the heat and mix the chickpeas well with the cooked rice.

Garnish with thyme and oregano and serve.

Source: Sunwhite

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