Chickpeas and Rice

An easy-to-adapt dinner. Try using roasted tomatoes or a bit of pasta sauce instead of sundried tomatoes, add fried zucchini and/or mushrooms, experiment with different spices, or add feta in place of parmesan. A great way to use up leftover rice.

INGREDIENTS

1 cup brown basmati rice (uncooked)
2 cups vegetable broth
2 Tbsp extra virgin olive oil
2 Tbsp butter, divided
1 can chickpeas
1/3 cup parsley, chopped
2 Tbsp sundried tomatoes packed in oil, finely chopped
1 tsp dried basil
1 tsp dried oregano
3/4 tsp sea salt
1 tsp black pepper
1/3 cup parmesan cheese, finely grated

DIRECTIONS

Cook rice in vegetable broth and set aside.

In the meantime, heat the olive oil and half of the butter in a skillet. Add the chickpeas and cook, stirring frequently.

When chickpeas start to turn lightly brown (about 5 minutes), add the parsley and the sundried tomatoes and cook for an additional 5 minutes. Add the basil, oregano, sea salt, and black pepper and cook for an additional 1 to 2 minutes. Remove from heat and mix rice, chickpeas, remaining butter, and parmesan cheese together until the rice is a golden colour. Serve hot.