Lebanese Flavored Brown Rice with Chickpeas and Vermicelli

This is a recipe that is not unlike moudardara, I suppose, and it is a good example of how a recipe is basically a thought or an idea and not necessarily a blueprint or carved in stone. Anyhow, this is really delicious and easy to make, and it's also a one-pot recipe so cleanup is easy. This can be eaten as a side dish or a main. It's also delicious with a fried egg on it. To make it vegetarian simply replace the chicken broth with vegetable broth.

Lebanese Flavored Brown Rice with Chickpeas and Vermicelli
Makes about 4 servings

3 tablespoons cup olive oil
1 small onion, diced
2 ounces vermicelli, broken into 1-inch pieces
2 cloves garlic, minced
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon cinnamon
½ teaspoon allspice
¾ cup brown rice
½ teaspoon kosher salt
2 cups hot chicken broth
1 (15 oz.) can chickpeas, drained and rinsed

Heat the oil in a heavy pot over medium-high heat and add the onions. Cook the onions—while stirring—for about 10 minutes, or until they begin to brown. Add the vermicelli to the onions and continue to cook until the pasta begins to change color as well. Add the garlic and cook it for a minute or so, then stir in the turmeric, cumin, cinnamon, and allspice; cook for a few seconds, then stir in the rice, salt, and broth. Bring the liquid to a boil then lower it to a simmer. Stir the rice once, then cover the pot. Simmer the rice for about 30 minutes then add the chickpeas without stirring. Re-cover the pot and cook the rice another 5 minutes minutes. Check the rice, if it is still hard and needs additional liquid and another ½ cup broth or water. Cook the rice 5 more minutes, then remove the pot from the heat and allow it to rest for 5 minutes. Just before serving, gently stir in the chickpeas and fluff the rice.

Urban Simplicity.