Name Vermicelli & chick peas


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* 125 g (4 oz / 2/3 cup) chick peas, soaked overnight
* 60 g (2 oz / 1/4 cup) butter
* 1 onion, finely chopped
* 185 g (6 oz) vermicelli
* 250 g (8 oz / 1 3/4 cups) long grain rice
* salt
* 75 ml (2 1/2 fl oz / 1/3 cup) thick sour cream
* sprig of parsley, to garnish

1. Drain chick peas and rinse in cold water. Put chick peas and 750 ml (24 fl oz/3 cups) water into a saucepan. Bring to boil, then cover pan and simmer for 30 minutes, or until chick peas are tender.
2. In a large saucepan, melt butter. Add onion and cook gently until tender. Break vermicelli into 2.5 cm (1 in) pieces and add to pan. Stir until well coated with butter. Add rice and cook, stirring, until grains are transparent. Add 625 ml (20 fl oz / 2 1/2 cups) water and salt to taste. Bring to boil, then cover pan tightly and simmer for about 25 minutes, or until water is absorbed and rice is tender. Add more water if it dries up before rice is cooked.
3. Stir chick peas into vermicelli and rice. Cook over a low heat until heated through. Pour sour cream over the top and serve, garnished with a sprig of parsley.

Serves: 6

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