Chickpea Rice Pilaf

Fast, cheap and easy.  I hope nobody thinks, “You are what you eat.” 

Our Favorite Chickpea Rice Pilaf
1 T olive oil
1 T butter (or vegan-friendly spread)
1 sm onion, finely chopped
1 c jasmine rice
1 c chopped vegetables (we’ll be using carrots, green peppers & celery
1 15oz can of chickpeas, rinsed & drained
1 tsp salt
1/4 tsp black pepper
1 tsp each dried parsley, basil and thyme
2 1/2 c vegetable stock

In a large saucepan, melt oil and butter together over medium-high.  Add onion, rice, and vegetables, and stir over medium heat until rice is golden brown.  Add chickpeas, seasonings and stock, and cover immediately.  Reduce heat to low and leave covered for twenty minutes.


About Erin McCole Cupp
Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. Her short writing has appeared in Canticle Magazine, The Catholic Standard and Times, Parents, The Philadelphia City Paper, The White Shoe Irregular, Outer Darkness Magazine, and the newsletter of her children’s playgroup. She is a contributor to and has been a guest blogger for the Catholic Writers Guild. Her other professional experiences include acting, costuming, youth ministry, international scholar advising, and waiting tables. When Erin is not writing, cooking or parenting, she can be found reading, singing a bit too loudly, sewing for people she loves, gardening in spite of herself, or dragging loved ones to visitors centers at tourist spots around the country. Find out more about her novels and other projects at .

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