Monastery Style Chickpeas with Rice

"If you`re fasting, then this recipe is for you - tasty and in accordance with scripture."
Preparation30 min.
Cooking150 min.
Тotal180 min.
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  • chickpeas - 14 oz (400 g)
  • rice - 1/3 cup (80 g)
  • onions - 3.5 oz (100 g)
  • tomatoes - 5.5 oz (150 g)
  • parsley - 1/2 connection
  • black pepper - 10 to 12 grains
  • oil - 1/3 cup (80 ml)
  • salt


Clean and wash the chickpeas in cold running water. Pour it in an enamelled saucepan and pour cold water in. After 8-10 hours, drain the water and chickpeas. Clean them between your palms to remove the skins. Wash them again.

Pour them into the pan, pour in cold water and let it boil until soft. Then pour into a greased with oil pan. Meanwhile, sauté the rice in oil and some water with peeled and grated tomatoes and finely chopped onions. Add the rice to the chickpeas in a pan.

Salt the mixture and sprinkle it with the ground black pepper. Chop the parsley finely and mix it. Mix and bake them in moderately hot oven until ready.
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