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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I'll sometimes use dried parsley and I have never used the green pepper - and it still seems to taste really good. I am sure you could use the chickpeas as a sidedish to anything. Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
1 clove garlic, smashed and chopped |
1/2 stalk celery, diced |
1 green pepper, diced |
3 tomatoes, peeled and diced |
1/2 teaspoon basil |
1/4 teaspoon thyme |
1 tablespoon fresh parsley, chopped |
1 (19 ounce) can chickpeas, drained |
3 cups cooked rice |
Directions:
1. Heat oil in saute pan over medium heat.
2. Add onions, garlic and celery.
3. Cook 5 minutes over low heat.
4. Add green pepper, tomatoes and seasonings.
5. Cook 12 minutes over medium heat.
6. Add chickpeas, mix and simmer 4 minutes.
7. Serve with rice.
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