16 February 2011
Rice with Chickpeas
Bring to the boil ½ pt (300ml) stock with a little butter. Add a tin of rinsed organic chickpeas (or the equivalent you have soaked and cooked) plus 8oz (250g) long-grain rice (which you have rinsed until the water runs clear). Stir and cover, simmering very slowly until the liquid has been absorbed (20 mins). It might take a little more boiling water. At the end, put a clean tea towel between lid and pan and allow to stand for a few minutes. Fluff up and serve with a selection of the dishes above.