Rice with chickpeas
1 cfine noodles (see note)
2 cbasmati rice
1 cgolden raisins
1 can(s)16 ounce garbonzo beans (chickpeas)
3 tspchicken base
·curry powder to taste
How to Make Rice with chickpeas
- Melt butter in pan and add the fine noodles. If you can not find them, you can use angel hair pasta and break it up into shorter length, say in fours or so. Fry them over medium heat until browned...do NOT burn! Watch the pan, and do not walk away, it goes fast!
- Take the 4 cups of water and add your chicken base. If you only have chicken bullion, this will work too. Try to dissolve the cubes (or paste) into the water the best you can. You will be stirring this so it does not have to be perfect.
- Add all of the ingredients to a large stock pot. Add the browned noodles and butter as well. Top off with the water/chicken stock and give it a stir. Let it come to a boil, and then cover and simmer on low for about 10 minutes, until the water is absorbed. Give a stir half way through to make sure bullion/base is mixed in.
- Let sit and fluff with a spoon. You can make this ahead of time, place in a sprayed casserole dish and warmed in the oven later.