Spicy Chick-Peas and Rice
This tasty, well-seasoned side dish of chick-peas and brown rice goes well with Indian and Moroccan-themed meals.
1 medium onion, chopped
1 garlic clove, minced
1 tablespoons olive oil
2 cups cooked long-grain brown rice
1 (16-ounce) can chick-peas (garbanzo beans), drained and rinsed
1/2 cup water
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8 teaspoon freshly ground pepper
- Sauté onion and garlic in oil in a large skillet over medium-high heat, stirring constantly, until tender.
- Stir in rice and remaining ingredients. Cover, reduce heat, and simmer 15 to 20 minutes, stirring occasionally.
Makes 8 servings.