Chickpeas and Rice

Chickpeas and Rice is a delicious way to warm up while March is still working through its lion-esque entrance…

Mother Nature is clearly off her rocker. This comes as no surprise, because she tends to lose her mind around this time every year. While she would love to be spring, the winter in her won’t let her. And because of her confusion, we are on a roller coaster of weather. For the last two days, it has been in the single digits…but tomorrow? We’ll be back into the 50’s. And then, the weatherman just said that we’ll be looking at snow again this coming weekend!

It’s all good, because while she is working through her issues, I’ll be simmering and sautéing up this one pot chickpeas and rice that will warm even the coldest of Mother Nature’s moods! A heartwarming dish filled with flavor is simmered in a smoky base of bacon, a sweet mirepoix, tomato paste, and chicken stock. Fragrant with rosemary and thyme, this dish can be cooked up in no time, to make a satisfying and fabulous meal any day of the week.

Life is good. It’s a “Just sit back and let Mother Nature do what she wants to do…she’ll figure it out soon enough” kind of good.

Chickpeas and Rice
Omit the bacon for a vegetarian delight!
Serves: 2 servings
  • ½ pound bacon, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • ½ tsp crushed red pepper
  • ½ tbsp chopped fresh rosemary
  • ½ tbsp chopped fresh thyme
  • 2 large cloves garlic, minced
  • 2 cups chicken stock
  • 1 - 6 oz can tomato paste
  • ⅔ cup uncooked rice
  • 1 - 15.5 oz can chickpeas, drained
  • ¼ cup fresh chopped parsley
  • Salt and pepper to taste
  • Parmesan cheese
  1. In a large saute pan, cook the bacon until crisp. Remove the bacon from the grease and let drain on paper towel, set aside.
  2. Discard all but two tablespoons of the bacon grease.
  3. Saute the carrots, celery, onion, crushed red pepper, rosemary, and thyme until softened. Add the garlic, and sauté for a minute or so longer. Salt and pepper to taste.
  4. Add the chicken stock and tomato paste, and bring to a simmer. Add more salt and pepper to your desired taste. Stir the rice and chickpeas into the simmering stock, and cover for about 25 minutes.
  5. Stir the parsley and reserved bacon into the fully cooked mixture.
  6. Serve with grated parmesan cheese.


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