Chickpeas Fried with Tomato Rice

Pour 1 thinly sliced onion, chickpea flour, 1 cup of water, a pinch of coarse sea salt, chopped parsley (including finely chopped stalks) and turmeric until combined. a batter.

On medium-high heat, heat a drizzle of olive oil in a nonstick skillet. Pour a full tablespoon of the batter and let it fry a little.

The puree is almost liquid but thick when it comes in contact with heat. Place the onion in the fritters with the help of the spoon, so as not to be dazzled. Let it brown on one side and then turn to brown on the other. Add olive oil if necessary.

If you don't have enough olive oil, the fritters will look like pancakes, so add olive oil as needed. Drain them on absorbent paper.

Sauté 1 chopped onion in a little olive oil. Add the tomatoes and rice and fry for 5 min, stirring frequently.

Pour the 3 cups of water and season with coarse salt to taste. Cover and bake for 30 min. See if it's tender. Cover, let stand 5 min and is ready to serve.