Chickpeas and Rice

Step 1

Cook water, rice, thyme, and bay leaf and set aside.

Step 2

Heat olive oil and half of the butter in a skillet and then add chickpeas.

Step 3

When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.

Step 4

Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.

Step 5

Remove from heat and mix rice and chickpeas together until rice is a golden color.

Step 6

Mix in remaining butter (cubed) and Parmesan cheese.