Chickpeas with Rice

Name: Chickpeas with Rice (Revithia me Ryzi)
Yield: Makes 4 servings
Cuisine: Greek
Ingredients: 1⅓ cups coarsely chopped onions; ⅔ cup extra-virgin olive oil; ½ cup grated hard myzithra, crumbled feta or grated pecorino Romano cheese (optional); 1 cup medium-grain rice, such as Arborio; 1 bay leaf; 1 cinnamon stick; 4 cups Chicken Stock or water, heated, plus extra if needed; 1 cup peeled, seeded and diced ripe tomatoes or canned diced tomatoes with their juice; 1–2 teaspoons Aleppo pepper or pinch of crushed red pepper flakes; ½ cup dry white wine; 2 cups cooked chickpeas (see Note); Salt; ¼ cup chopped fresh flat-leaf parsley

Revithia me Ryzi

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

THIS RECIPE comes from the Sephardic community of Rhodes. You can make an equally terrific dish using white or cranberry beans instead of chickpeas. The grated cheese is my own addition and can be omitted if you are serving the dish as an accompaniment to meat or poultry.

Ingredients

2 cups cooked chickpeas (see Note)
Salt
⅔ cup extra-virgin olive oil

Europe
Greece
Rhodes
Main course
Gluten-free
Vegetarian
Mediterranean

Method

In a Dutch oven, heat ⅓ cup of the oil and sauté the onions over medium heat, stirring frequently, for 8 to 10 minutes, or until soft. Add the wine and pepper or pepper flakes and cook for 1 minute over high heat. Add 2 cups</