Chickpeas with Rice easy recipe
Ingredients for 6 people
250 g shelled peas
1 glass of rice pilaf
2 large onions, grated
1 cup tomato puree
1 glass of wine, olive oil
1 tbsp butter
Salt and pepper
Place chickpeas from slow to rise. Prefer those sold without paring.
The next morning rinse with water and put to boil in plenty of lightly salted water. Just be gentle and without dissolved strain keeping aside their juice.
Return the peas to the pan along with 3 water glasses from the broth to keep. Add the tomato paste, butter, oil, salt and pepper thoroughly.
Just boil pour in the rice, stir well, reduce heat, cover the pan and cook well until thoroughly absorbed all the liquid in the pot.
The pull from the fire, let it grab the last of the liquid and serve on platter. |
