Yellow (Chickpeas and Rice)
Ingredients
• 3/4 Cup of (any) Rice
• Water
• 1 Can (14 oz) Cooked Chickpeas
• 1/2 Tsp Salt
• 1/2 Tsp Tumeric
• 1 Tsp (1 packet) No-Sodium Chicken Boullion
• 1/4 Tsp Paprika
• Dash of Cumin
• Heaping 1/2 Tsp Minced Garlic
• 1 Tbsp Butter

Instructions
• Wash your rice with cold water until water runs clear. This is to remove the starch and make sure it cooks properly.
• Drain the chickpeas and rinse them as well until the water stops bubbling and runs clear. This is also to remove starch, as well as the nasty saltwater they keep canned goods in.
• Add water to the pot according to the amount you usually use for 3/4 cup of rice. My rice cooker has lines to measure with.
• Add all ingredients except for butter to the pot you are cooking rice in, and stir ir around.
• Cook as normal. I use a rice cooker, so I'm not sure how adding the chickpeas would affect rice cooking times otherwise.
• When everything is cooked, fluff the rice and mix in butter until it's fully melted and mixed.
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