CHICKPEAS AND RICE
This is a recipe that I got from a vegetarian cookbook and made a few modifications to. We have fallen for this dish and now make it a few times a month. My two year old also loves it. We tried it out on some non-vegetarians and they all loved it.
Provided by jkworth
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook water, rice, thyme, and bay leaf and set aside.
- Heat olive oil and half of the butter in a skillet and then add chickpeas.
- When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
- Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
- Remove from heat and mix rice and chickpeas together until rice is a golden color.
- Mix in remaining butter (cubed) and Parmesan cheese.
RICE WITH CHICKPEAS
This is a favorite of mine, and my friends really like it. The fried chickpeas have a firmer texture than boiled ones. The original recipe that I have calls for making everything from scratch, even the tomato sauce that you top it with! I save time by getting canned chickpeas. Sometimes I prepare it without garlic as an unobtrusive side dish.
Provided by Valeria
Categories Rice
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cover chickpeas with water and simmer 10-15 minutes or until just tender.
- Meanwhile, prepare the rice. In a saucepan, heat 2 tablespoons of oil. Add garlic and fry 2 minutes. Stir in rice and stir-fry 3 to 4 minutes, then stir in 1-1/4 cups stock or water. Simmer 10 minutes, then add another 1-1/4 cups stock or water. Continue cooking 10 to 12 minutes or until liquid is absorbed and rice is tender.
- Drain chickpeas. In a skillet, pour enough oil to just cover the bottom. Add chickpeas and fry, stirring frequently, until golden-brown. Remove chick peas with slotted spoon and stir into rice.
- Serve topped with tomato sauce.
Nutrition Facts : Calories 265.3, Fat 3, SaturatedFat 0.6, Cholesterol 3, Sodium 331.5, Carbohydrate 50.3, Fiber 4.2, Sugar 1.6, Protein 8.9
CHANA MASALA (CHICKPEAS AND TOMATOES)
Delicious blend of Indian spices with chickpeas and tomatoes. Serve with jasmine rice or couscous.
Provided by Alison Bruce
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
- Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 43.5 g, Fat 31.7 g, Fiber 10.2 g, Protein 10.8 g, SaturatedFat 21.4 g, Sodium 603.2 mg, Sugar 4 g
CHICKPEAS AND TOMATOES
A sprinkling of fresh mint turns a simple side into a superstar.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1 halved and thinly sliced large onion and 2 chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.
- Add 1 can chickpeas (15 1/2 ounces), drained and rinsed, and 1 can (14 1/2 ounces) diced tomatoes with juice. Simmer until thickened but still saucy, 6 to 8 minutes; remove from heat. Season with salt and pepper; stir in 1/4 cup thinly sliced fresh mint.
Nutrition Facts : Calories 136 g, Fat 4 g, Protein 4 g
RICE WITH CHICKPEAS AND TOMATOES
This grain-and-bean duo makes a basic, hearty main dish. Some steamed broccoli or green beans and a colorful salad complete the meal.
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring 3 cups water to a simmer in a large saucepan. Stir in the rice, cover, and simmer gently until the water is absorbed, about 35 minutes.
- Stir the remaining ingredients into the rice and cook until everything is heated through. Serve at once.
- Even those who aren't keen on beans might make an exception for versatile, tasty chickpeas, a.k.a. garbanzos. Americans have come to appreciate them in popular Middle Eastern, Indian, and Mediterranean dishes (such as hummus). If they have a drawback, it's their long cooking time-up to three hours. In this case, the canned version has a definite advantage.
- Mashed and seasoned, chickpeas make an excellent sandwich spread (see Chickpea Spread, page 239).
- Pureed, they thicken hearty vegetable soups and make a good base for dips (see Hummus, page 229).
- Chickpeas are delicious in green salads, or as the main ingredient in heartier salads (see Chickpea Salad with Roasted Peppers and Chickpea and Tomato Salad, page 42).
- Calories: 238
- Total Fat: 1g
- Protein: 8g
- Carbohydrate: 47g
- Cholesterol: 0mg
- Sodium: 224mg
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