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A Rice and Chickpea Filling

This too is for vegetables to be eaten cold.

Recipe information

  • Yield

    to fill about 2 pounds of vegetables

Ingredients

2/3 cup cooked chickpeas (you may use canned ones)
1/2 cup short- or medium-grain rice
2 tomatoes, peeled and chopped
1 large onion, finely chopped
Salt and pepper
1/4 cup chopped fresh mint
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice

Preparation

  1. Step 1

    Crush and mash the chickpeas and mix with the rest of the ingredients. Work well with your hand.

    Step 2

    Cook the rice if you are going to bake rather than stew the vegetables.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsStuffingMiddle EasternChickpeaBean and LegumeVegetableRiceRice & GrainsTomatoNut FreeGluten FreeDairy FreeVegetarianVeganEasyCookbooks
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