Chickpeas with Tomatoes & Rice
Yield
6 servingsPrep
5 minCook
25 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 1 | clove |
garlic
chopped, optional |
|
| 4 | tablespoons |
vegetable oil
|
|
| 2 | cups |
tomatoes
crushed |
|
| 2 | cups |
chickpeas (garbanzo beans)
cooked |
|
| 2 | cups |
rice
brown, cooked |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
and any other seasonings to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 1 | clove |
garlic
chopped, optional |
|
| 6E+1 | ml |
vegetable oil
|
|
| 473 | ml |
tomatoes
crushed |
|
| 473 | ml |
chickpeas (garbanzo beans)
cooked |
|
| 473 | ml |
rice
brown, cooked |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
and any other seasonings to taste |
*
|
Directions
Sauté onion and garlic in oil.
Add tomatoes and simmer for 15 minutes, uncovered.
Add garbanzos, rice, salt, pepper and other seasonings.
Simmer for 10 minutes.
