Drain chick
peas, add salt and cover with fresh water in
a saucepan.
Cook, covered,
over low heat until tender, about 1 1/2
hours. Drain.
Combine rice
and drained chick peas in a 2-quart
casserole or baking dish. Pour a
mixture of remaining three ingredients over
all.
Bake at 350
degrees for 1/2 hour or until lightly
browned on top. Serve immediately.
*This recipe
may be made with canned chick peas
eliminating the need to cook the chick peas
for 1 1/2 hour. |