Chickpeas with rice (Arabic food)
View in original language
Coarsely chopped onion
Crushed garlic cloves
Piece of ginger
Soak dried chickpeas in cold water for 12 hours (or soak overnight).
Pass the chickpeas through a sieve to get rid of the water and rinse with cool, clean water.
Add the chickpeas in a pan
pressure, cover the chickpeas with water for about 5 cm and let it cook for about 35 minutes.
Make sure the chickpeas are soft.
It should crush easily when ready.
Pass the cooked chickpeas through a sieve to get rid of water.
In a large pan, heat 1 tablespoon of oil to fry the onion until golden, then add the garlic and sauté with the onion for 2 minutes.
Add the rice, chickpeas, cumin powder, salt, black pepper, ground coriander, the small piece of ginger and the rest of the oil, cover with boiling water about 1 cm, then cover the pan, bring the mixture to a boil, reduce the heat to low and cook until the rice is cooked through, about 15 minutes. Remove from heat and serve hot.
Did you like this recipe?