Rice with Chickpeas

Name: Rice with Chickpeas
Total time: PT-496087H20M51S
Ingredients: 1 tablespoon olive oil; 1/2 onion, chopped; 2 cloves garlic, minced; 1/2 bell pepper, any color you like, cored, seeded, and chopped; 1 1/2 cups chopped fresh tomato with the juice; don’t bother to drain; 1 1/4 cups vegetable stock or water; 2 tablespoons dry sherry (optional); 1 bay leaf; Salt and pepper; 1 1/2 cups long-grain rice; 1 cup cooked chickpeas

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Makes 4 to 6 servings 1x

Time 30 minutes with cooked chickpeas

Units Scale

Ingredients

1 tablespoon olive oil
1/2 onion, chopped
2 cloves garlic, minced
1/2 bell pepper, any color you like, cored, seeded, and chopped
1 1/2 cups chopped fresh tomato with the juice; don’t bother to drain
1 1/4 cups vegetable stock or water
2 tablespoons dry sherry (optional)
1 bay leaf
Salt and pepper
1 1/2 cups long-grain rice
1 cup cooked chickpeas

Instructions

Put the oil in a large saucepan over medium-high heat. When it’s hot, add the onion, garlic, and bell pepper and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the tomato, stock, sherry if you’re using it, bay leaf, some salt, and plenty of pepper. Bring to a boil.
Stir in the rice and chickpeas, cover, and turn the heat down to low so that the mixture bubbles gently. Cook until the liquid is absorbed and the rice is tender, about 20 minutes. Fluff with a fork. Taste and adjust the seasoning. Remove the bay leaf. Serve hot or at room temperature. Or store, covered, in the refrigerator for up to 2 days; reheat or bring back to room temperature and stir in a little olive oil just before serving.

— Recipe from How to Cook Everything Vegetarian