Buckwheat Rice with Chickpeas
Ingredients
- 2 cups buckwheat
- 2 small-medium onions, finely chopped
- 3 garlic cloves, crushed
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 cup chopped tomatoes
- 1 teaspoon cumin powder
- 500 grams chickpeas, cooked
- 750 milliliters vegetable stock, 500+250 ml
- salt and pepper, for seasoning
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