While I list this as a “side-dish”, we had it for our main, served with beets. Please forgive me for such an awful photo. Some times short days and hungry children lead to little time to snap a shot – and inside no less.
It has been an exhausting week, easy dinners are appreciated! Between a sick husband on the weekend, and now all 3 kids sick, Momma needs a break.
- 2 Tbsp olive oil
- 1 large sweet onion, diced
- ¾ tsp ground cumin
- 2 cups vegetable broth
- 1¼ cup basmati rice
- 15-ounce can chickpeas, rinsed and drained
- Parsley, finely chopped
Heat a heavy large saucepan over medium. Add in oil, onion, and cumin saute until tender, about 10 minutes.
Stir in broth and rice, bring to a boil. Cover and cook on low for 15 minutes. Take off the heat, fluff up rice, and stir in the chickpeas. Cover and let rest for 5 minutes.
Taste for salt, season if needed. Add a bit of parsley and serve.
Serves 4 to 6 as a side dish or 3 to 4 as a main.