Directions:
- Drain chickpeas and cook in fresh water for about 45 minutes then drain well.
- Wash rice and soak if necessary.
- Soften onion in the butter then stir in chickpeas and drained rice.
- Pour in stock then season with salt and pepper and bring liquid to a boil.
- Reduce heat and cook until almost all liquid has been absorbed.
- Remove pan from heat then cover with dry towel and press lid down tightly on top.
- Allow to stand 20 minutes then fluff gently with a fork and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.65 Kcal (1054 kJ) | ||
| Calories from fat | 77.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 13% | |
|---|---|---|---|
| Cholesterol | 18.94mg | 6% | |
| Sodium | 823.41mg | 34% | |
| Potassium | 372.74mg | 8% | |
| Total Carbs | 37.16g | 12% | |
| Sugars | 2.74g | 11% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 6.19g | 12% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 31.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 125.78 Kcal (527 kJ) | ||
| Calories from fat | 38.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 13% | |
|---|---|---|---|
| Cholesterol | 9.47mg | 6% | |
| Sodium | 411.56mg | 34% | |
| Potassium | 186.31mg | 8% | |
| Total Carbs | 18.57g | 12% | |
| Sugars | 1.37g | 11% | |
| Dietary Fiber | 1.27g | 10% | |
| Protein | 3.09g | 12% | |
| Vitamin C | 1mg | 3% | |
| Iron | 0.3mg | 3% | |
| Calcium | 15.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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