- 1 cup minced onion
- 3/4 teaspoon ground cumin
- 2 tablespoons butter
- 1 3/4 cups chicken broth
- 1 1/4 cups long-grain white rice
- 1 15 ounce can chickpeas, drained and rinsed
- 1 tablespoon mint
In saucepan, cook onion and cumin in butter over medium-high, 2 minutes. Add broth and rice. Simmer, covered, 15 minutes. Add chickpeas; cook until liquid is absorbed. Sprinkle with mint.