Chick Peas With Rice Pilaf
|Canned chickpeas||1 1⁄4 Pound (About 1 Pound 4 Ounce)|
|Lemon||1 , juiced|
|Onion||1 , finely chopped|
|Olive oil||4 Tablespoon|
|Rice pilaf||1⁄2 Cup (8 tbs)|
Drain chick peas, reserving 1/2 cup of the liquid.
Saute onion in olive oil until golden.
Add chick peas and continue to cook for about 5 minutes.
Add reserved chick pea liquid, salt and pepper, and lemon juice.
Bring to a boil and simmer for 10 minutes.