Sunday, September 21, 2008
Sometimes (aka most nights) i get home late after a 50 minute stinky (in a delightful way) subway ride and I need a super fast dinner, that's not cereal. 20 minutes cooking, max. This is where leftover rice works well. I made this last Wednesday after a long long day of teaching to disgruntled students. But they'll be all right.
I recognize that most of my meals seem like my other meals. This is supposed to have a "middle eastern" flavor because of the chickpeas and parsley, but it could be "Indian" style as well.
Lemony Parsley chickpeas with rice
prep/cook time: 20 minutes
1 tomato, chopped
1 can of chickpeas
2 cloves of garlic, minced
1 1/2 tsp of cumin
juice of one lemon
salt/pepper to taste
1/2 cup chopped parsley
pre cooked rice (day old)
plain yogurt (optional garnish)
butter/oil for cooking
1) saute onions in oil over medium heat for 2-3 minutes until softer, add garlic.
2) add cumin, rice, and if necessary, a bit of water
3) add chick peas
4) add tomato, lemon juice. Continue to cook over lower-medium heat until the peas are slightly softened
5) remove from heat. Add chopped parsley, salt and pepper to taste. Eat with pita and yogurt