Ingredients
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1 (15 ounce) can chickpeas
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2 tablespoons butter
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2 tablespoons olive oil
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1/3 cup parsley
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 teaspoon salt
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1 teaspoon pepper
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1/3 cup parmesan cheese
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1 teaspoon dried thyme
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1 bay leaf
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1 cup basmati rice (uncooked)
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2 cups water
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2 tablespoons sun-dried tomatoes packed in oil
Instructions
- Cook water, rice, thyme, and bay leaf and set aside.
- Heat olive oil and half of the butter in a skillet and then add chickpeas.
- When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
- Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
- Remove from heat and mix rice and chickpeas together until rice is a golden color.
- Mix in remaining butter (cubed) and Parmesan cheese.