Chickpeas And Rice

Name: Chickpeas And Rice
Ingredients: 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

14 ingredients

6 steps

Ingredients

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

Directions

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.