A delightful dish combining the earthy flavors of chickpeas with aromatic herbs and golden basmati rice.
Cook the basmati rice with water, thyme, and a bay leaf in a saucepan until the rice is tender and the water is absorbed.
For a fluffier texture, let the rice sit covered for 5 minutes after cooking.
Heat olive oil in a skillet and add the cooked chickpeas, stirring occasionally until they start to brown slightly.
Ensure the chickpeas are dry before adding to the skillet to achieve a better browning.
Add the parsley and sun-dried tomatoes to the skillet, cooking for an additional 5 minutes to combine the flavors.
Chop the sun-dried tomatoes finely for even distribution.
Season the mixture with oregano, basil, salt, and pepper, stirring well to coat the chickpeas evenly.
Taste and adjust the seasoning as needed for your preference.
Combine the cooked rice with the chickpea mixture in a mixing bowl, stirring gently to mix.
Use a fork to fluff the rice before mixing to prevent clumping.
Add the cubed butter and grated Parmesan cheese to the mixture, stirring until melted and well incorporated.
Serve immediately for the best flavor and texture.
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