Rice with Chickpeas

Page 509

Cuisine: North American

(1 review)

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Recipe Review

This was a good enough mid-week dinner. Both kids and SO liked it. It had pretty good flavor, and was filling and felt healthy.

I prepared this as directed, except I added a step of slightly burning the sauted onions. In this recipe, you saute vegetables, add a liquid, uncooked rice, and cooked chickpeas. I didn't think that there was sufficient liquid for the rice, and I almost added more. I'm glad I didn't, though, because it came out perfect. Start to finish I probably spent 45 minutes.

I will make this again, but probably following one of the several variations.

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