1 cup chickpeas soaked as

150 g rice Carolina

50 g wild rice

1 large onion, chopped

2 cloves garlic, finely chopped

1 tbl. fresh grated allspice

1 stick cinnamon

½ Cup raisins blond

5-6 sprigs of parsley, finely chopped

1 cup of olive oil

salt, pepper



Heat the olive oil over low saucepan and saute the onion with the garlic along with the allspice and cinnamon and just wilted, stir the chickpeas.

Season to taste, cover with water, cover, turn down to medium heat and cook the food until I softened grain legumes. At the same time, boil in a separate pot of wild rice in salty water.

The last half hour of cooking the chickpeas, stir the Carolina you add hot water if needed, and cook until rice is tender. Towards the end add the wild rice and raisins. Sprinkle with the parsley, stir well and serve.

Bon Appétit!

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