Chickpeas & Rice

It's been a long time, and who knows when I might post another simple supper, but this is one of my favorites, a vegan variation on Jeanne Lemlin's Rice with Chickpeas, Herbs, and Sun-dried Tomatoes (Quick Vegetarian Pleasures).

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
olive oil
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.

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