“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.”
READY IN:
35mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

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.

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