Add parsley then stir rice with a fork.If needed, add a little of the reserved liquid from chickpeas if rice starts to dry out too much before it’s done (may happen if the lid isn’t tight and steam escapes as the dish cooks). Stir once or twice with a fork to ensure the rice isn’t sticking to the bottom. Tomato, red onion, and garlic, all finely. Reduce heat to low, cover with a tight-fitting lid then cook for 20-25 minutes or until rice is done. Ingredients Chickpeas and black beans, You can use black beans and chickpeas from a can or cook them at home. Increase heat to high then bring to a boil. Add tomatoes (undrained – with juice), drained chickpeas, broth, salt, pepper, oregano, coriander and red pepper. Drain chickpeas, reserving the liquid (in case you need it later).This star ingredient is nutty, meaty, and protein-packed. Add uncooked rice and garlic then continue cooking for 2-3 minutes or until garlic is just starting to brown. Chickpeas Chickpeas are the base of the salad and replace traditional lettuce or greens. Add onion to bacon drippings then sauté for 3-4 minutes. This Mediterranean Chickpea and Cucumber Salad is a fresh summery salad that’s chock-full of cucumbers, ripe juicy tomatoes, chickpeas, purple onion and fresh mint leaves. Ingredients 2-15 ounce cans of chickpeas, 1 English cucumber, 1/2 red onion, 2 cups yellow and orange bell peppers, 1/2 cup Kalamata olives.Using a slotted spoon, remove bacon (leaving drippings in the pan). Cut bacon into small pieces then cook in a wide shallow pan or large skillet until very crispy (choose a pan that has a tight-fitting lid). Ingredients 2 (14 ounces) cans chickpeas, drained and rinsed 1 (12 oz) jar roasted red peppers, chopped 4 oz jar sun-dried tomatoes, chopped 4 ounces feta.
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