Baked Rice With Garbanzos And Dried Fruit

Preheat the oven to 400°

Prep

1 cup Canned Chickpeas Drain and rinse the chickpeas

1 Onion Julienne the onion

2 cloves Garlic Peel and mince the garlic

1¼  cup Assorted dried fruits Chop the dried fruit, and divide

    like dates, prunes, 

    and apricots

1 bulb Garlic Trim the garlic (take about ¼ inch off the top of the bulb to expose the tops of the

garlic cloves)

Cooking

2 T Olive Oil Sauté the onion until caramelized 

<garlic> Add the minced garlic and continue cooking 30 sec.

<half the dried fruit> Add the dried fruit and sauté for 2 minutes.

1 T Seedless Raspberry Add the preserves and stir

    Preserves*

1 t Sweet Paprika Stir in the paprika, chickpeas, stock, and bring to a boil

<chickpeas>

2.5 cups Chicken Stock

1¼  cup Rice Stir in the rice, and transfer to baking dish 

(unless using an oven-safe pan)

<garlic bulb> Place the garlic bulb in the center of the pan, and drizzle 

1 T Olive Oil with olive oil

Sprinkle the remaining dried fruit over the rice.

Bake for 30 minutes at 400°.

Optional

¼ cup Slivered Almonds Toast the almonds.

Sprinkle over the rice before serving.

* The original recipe called for using tomatoes and tomato sauce, but to eliminate these "new world foods", raspberry preserves were used to replace the tartness.

Source: https://spanishsabores.com/baked-rice-with-garbanzos-and-dates/