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–+ servings
herb rice

Herb Rice and Chickpeas

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Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 cup of Jasmine rice
  • 2 cups water
  • 1 can chickpeas, drained (15 oz)
  • 3 shallots, thinly sliced
  • 1/4 cup olive oil, divided
  • 2 tbsp dill, finely chopped
  • 1/4 cup parsley, finely chopped, plus more to top
  • 1/4 cup cilantro, finely chopped
  • 2 cloves garlic, minced
  • 3/4 tsp salt, plus more to taste
  • 1/3 cup toasted slivered almonds

Directions

  1. Slice the shallots into thin rounds. Heat a pot on medium heat then pour in two tbsp of olive oil. Add the shallots and cook for 7-10 minutes until they're browned, tossing every 2 minutes.
  2. Remove the shallots from the pan and add in the rice with another 2 tbsp of olive oil. Toast for 1-2 minutes on medium/high heat.
  3. Add in the chopped herbs, chickpeas, salt and minced garlic. Mix together.
  4. Pour in the water, cover the pot and bring it to a boil. Once boiling, reduce the flame to low and let the rice simmer for 15-20 minutes until all of the water is absorbed.
  5. After 15-20 minutes, remove the pot from the flame and let it sit for 10 minutes before fluffing with a fork. Taste and adjust salt as needed
  6. Transfer the rice to a serving bowl or plate and top with the crispy shallots, slivered almonds and chopped parsley