Rice with Chickpeas

Name: Rice with Chickpeas (Garbanzos)
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: For 6–8 people
Cuisine: Japan
Ingredients: 84–112 g/3–4 oz/½ cup dried chickpeas/garbanzos, soaked overnight; 84–112 g/3–4 oz/½ cup dried chickpeas/garbanzos, soaked overnight; 1.1 litres/2 pints/5 cups water; 1–2 tbsp chopped coriander/cilantro leaves or flat-leafed parsley for garnish; 570 ml/1 pint/2½ cups chicken stock or water; 1–2 tbsp chopped coriander/cilantro leaves or flat-leafed parsley for garnish; 1–2 tbsp chopped coriander/cilantro leaves or flat-leafed parsley for garnish; Salt and pepper; Salt and pepper; 570 ml/1 pint/2½ cups chicken stock or water; 450 g/1 lb/2 cups long grain rice, soaked for 1 hour, washed and drained; 1 tbsp butter; 2 tbsp olive oil; 1 tsp ground cumin; 2 large onions, chopped

Garbanzos

Preparation info

For
6–8
people

Difficulty
Complex
Ready in
1 hr 5

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This is as typical of Middle Eastern cooking as Rice with Azuki Beans is of Japanese. In Japan you may well eat azuki rice with yakatori, which is really a kind of chicken kebab. In the same way, you will find that rice and chickpeas/garbanzos go well with any of the lamb dishes in this book.

Ingredients

84–112 g/3–4 oz/½ cup dried chickpeas/garbanzos, soaked overnight

Asia
Japan
Main course

Method

Put the rice to soak. Boil the chickpeas/garbanzos in the water without salt for 1 hour, then add ½ teaspoon salt and continue to simmer for 5 more minutes. Drain, remove and discard the skins, and keep the chickpeas/garbanzos aside.

In another saucepan, heat the oil and butter and stir-fry t