- 1 can (15 oz.) chickpeas
- 1 ½ cups long grain or converted white rice, uncooked
- 2 cups chicken broth or stock
- ¾ cup onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 ½ tablespoon olive oil
- 1/4 teaspoon salt
- ¼ teaspoon ground black pepper
Stir in rice, chickpeas, salt and pepper, cover, and reduce heat. Simmer on low heat for twenty minutes.
Remove from heat and let sit, covered, for 3-5 minutes. Remove lid and fluff with fork. Serve immediately.