Last summer our local mexican vegetable market had Peruvian beans and I went looking for authentic recipes to use them. The original recipe did not have garlic but I am one of those cooks that believes there can never be too much garlic or onions.
- 1 cup chickpeas
- 1 cup brown rice
- 1 cup sweet onion
- 3 garlic cloves (or more)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- water, for cooking chick peas and rice
Cover chick peas with water and cook til done. About 1 hour. Add more water if needed.
Cook rice in 2 1/2 cups water. About 40 minutes.
When the chick peas and rice are almost done, slice garlic and onions then in a large pan until onions are soft.
Drain chick peas and stir chick peas and rice into the sauted onions and garlic.
Add salt and pepper to taste.