500 gr chickpeas, inflated in saltwater overnight
200 gr carolina rice
2 onions, chopped
2-3 fresh chopped tomatoes
Salt and pepper
Boil the chickpeas until they soften. In a skillet saute the onions, add the rice and stir. Pour the tomato and once it starts boiling, add the chickpeas with such broth as needed to inflate the rice. Put directly salt and pepper and lower the heat. Continue until the rice is ready.