Sephardic rice, chickpeas, tomatoes and oregano

Sephardic rice, chickpeas, tomatoes and oregano

Arroz asopado

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This dish from the island of Rhodes is often prepared as part of a dairy meal. If you like, you can serve it with some freshly grated kefalotyri or parmesan cheese on the side.

Ingredients

Quantity Ingredient
300g long-grain rice
4 tablespoons extra virgin olive oil
2 large onions, chopped
1/2 teaspoon dried oregano
175g cooked and drained chickpeas
2 tomatoes, peeled and chopped
500ml hot water
salt
freshly ground black pepper

Method

  1. Wash the rice under cold running water and drain.
  2. Heat the olive oil in a heavy saucepan and add the onions and oregano. Cook over a moderate heat for 8–10 minutes or until the onions start to turn golden. Add the rice and stir well, so that each grain is well coated in oil. Add the chickpeas, tomatoes and the hot water and season with salt and pepper. Bring to the boil, then cover and simmer for 18–20 minutes or until the water is absorbed and small craters appear in the surface of the rice. Serve hot.
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