Ingredients
1 1/2 cups uncooked rice, any kind you like (±3 cups cooked)
2 cups cooked chickpeas (15 ounce can drained and rinsed)
1 fennel bulb, chopped into small pieces (and/or 1/2 a medium red onion, diced)
1 orange, zested and supremed; reserve the juice and the zest
1/2 cup olive oil
1/2 cup finely chopped fresh parsley
pinch cayenne pepper
1/2 teaspoon ground cumin
salt and pepper to taste
Preparation
