Rice Pilaff with Chick Peas (Nohutlu Pilav)

 

Rice Pilaff with Chick Peas (Nohutlu Pilav)

 

whole recipe 1 point for no count

150g chick peas soaked overnight
200g rice
half a litre of chicken stock to which you add the cumin, fennel and cardamom.
2 teaspoons half fat butter (1pt)
1 tsp ground cumin
1 tsp fennel seeds
1 tsp ground cardamom.

Wash and drain the rice.   Put the chick peas into a large saucepan and cover them with water, add some salt bring to the boil then cover and simmer for 1.5 hours until they are soft.

Drain the chick peas add the butter to the pan and fry for one minute add in the chick peas and mix.   Add the hot chicken stock, bring to the boil the cover and simmer for 20 minutes until all the water is absorbed and the grains are soft.