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Rice and chickpeas
Place the chickpeas in a bowl of cold water for about 12 hours. Drain them and place them in a pan with plenty of lightly salted hot water, a bunch of aromatic herbs (f.e. sage and rosmarin) .. When cooked, drain them, keeping the cooking water..Grate the onion, finely chopped, into a saucepan with ghee ( the original recipe is with oliveoil) , combine chickpeas and let it flavor for five minutes.Add two cups of boiling water, bring to a boil, pour 1 cup of rice (you can use basmati ), 1/2 teaspoon saffron ( but you can use also curcuma) mix well with the wooden spoon and raise the boil again.Lower the flame, add the salt and abit of ground black pepper, Put the cup on the saucepan and cook for another ten minutes. Then serve with a bit of extra virgin olive oil and ground black pepper.
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Course Main Dish
Cuisine Italian
Prep Time 1 hour
Cook Time 40 minutes
Passive Time 12 hours
Servings
Course Main Dish
Cuisine Italian
Prep Time 1 hour
Cook Time 40 minutes
Passive Time 12 hours
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
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