Chickpeas with rice from Mount Athos
The combination of pulses and cereals is very common in the monks recipe because it offers the necessary proteins to the monks who never eat meat. A nutritious and delicious dish with the absolutely necessary ingredients, based on the philosophy that " in cooking subtraction adds, while addition often subtracts". This monastic chickpeas with rice dish will definitely win you over with its simplicity. Try the monks recipe and you will easily and quickly have a healthy, lemony rice with chickpeas.
In the previous night, we rinse the chickpeas well and put them in a container with plenty of warm, but not hot, water.
We add a tablespoon of salt and leave the chickpeas to swell overnight covered with a towel.
The next day, we drain the chickpeas, rinse them and boil them until they are soft.
Then, we drain them and keep the juice in which they were boiled later.
We put the olive oil in a pot and frizzle the onions.
At the same time, we rinse the rice, strain it and add it to the pot to saute.
Then, we add 2-3 cups of the chickpea juice to the pot.
We add the boiled chickpeas, season well with salt and pepper and let the food boil for about 1 quarter on high heat.
When the rice is soft, we remove the pot from the heat, mix the food and cover it with a towel, closing the lid.
After about 20 minutes we add the lemon juice and mix again.
We can serve the food either completely simply, placing it on a plate, or shape it using a bowl.
We can boil more chickpeas than are needed for chickpea rice and make hummus with the rest.
