Recipe: Chick Pea and Tomato Pilaf (Deborah Madison)

CHICK PEA AND TOMATO PILAF

1 cup long grain white rice, uncooked
2 to 4 Tbsp. butter
1 bay leaf
1 garlic clove, thinly sliced
3 thyme branches (or a pinch of dried)
2 large tomatoes, peeled, seeded and finely chopped
1 1/2 cups cooked chickpeas (or one 15 oz. can, rinsed and drained)
Salt and freshly ground pepper
2 cups water, vegetable broth or bean broth
Chopped fresh parsley (for garnish)

Rinse the rice well, cover it with hot tap water and set it aside.

Nelt the butter in a heavy soup pot or large saucepan with the bay leaf, garlic, and thyme. Add the tomatoes and cook over medium heat, stirring frequently and breaking them up with a wooden spoon. Add the chickpeas and continue cooking until most of the tomatoes have cooked down into a thick sauce, about 20 minutes.

Drain the rice; set aside. Add 2 cups liquid to the tomatoes and chickpeas and season with salt and pepper. Bring to a boil, add the rice and give it a quick stir; then cover and cook over medium high heat for 5 minutes. Lower the heat and cook until the moisture has been absorbed, about 2 minutes longer, though possibly longer, depending on the rice. Once the liquid has been absorbed, turn off the heat and lay a clean folded cloth over the rice. Return the lid and let the pot stand undisturbed for 30 minutes.

Gently loosen rice with a fork and shake it into a heated serving dish. garnish with parsley and serve.

Makes 4 servings
From: Risa G., NJ
Source: The Savory Way Cookbook by Deborah Madison