It has 4 ingredients--
rice, chickpeas, parsley, and sundried tomatoes--but it tastes way more sophisticated than that.
1/2 cup dried tomatoes
1 bunch flat-leaf parsley, washed, stems removed, and leaves minced
1, 15 oz. can chickpeas, drained and rinsed
2 1/2 to 3 cups cooked brown rice rice, cooled
salt & pepper
Soak the tomatoes in approx. 1/2 cup of boiling water. While tomatoes are soaking, prepare the chickpeas and parsley and set aside. When tomatoes are softened, drain, reserving water, and chop.
Heat enough olive oil to cover bottom of non-stick skillet. When oil is heated, add chickpeas, parsley, and tomatoes,
sauteing for a few minutes.
Add rice, reserved water from soaking tomatoes, salt, and pepper to taste. Stir well and heat over medium heat until rice is hot, 8-10 minutes, then enjoy with your favorite steamed vegetable.