Chickpeas Microwaved

• 1 cup white rice
• 1/4 cup raisins (40 grams)
• 16-oz. can chickpeas
• 1 cup tomatoes, fresh or canned (8 oz.wt.)
• 1 onion (about 3 oz.wt.)
• Small clove garlic
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Pinch dried rosemary
• 1/4 cup olive oil (48 grams)

Drain and rinse the chickpeas. If necessary, peel and seed the tomatoes.

Cook the rice and raisins together in a large pot of boiling, salted water.

Place the tomatoes, onion, and garlic in a food processor and chop. Pour tomato mixture into a 1 1/2-quart baking dish (with cover). Stir in the seasonings. Whisk in the olive oil. Add the chickpeas and stir around.

Cover and cook in an 1100-watt microwave oven on MED-HIGH (70% power) for 15 minutes, stirring once.

Serve over cooked white rice and raisins.

Serves 2