How to make
Clean and wash the chickpeas in cold running water. Pour them in an enameled pot and pour cold water in. After 8-10 hours, drain the water and chickpeas. Clean them between your palms to remove the skins. Wash them again.
Pour them into the pot, pour in cold water and let them boil until soft. Then pour into a greased with oil pan. Meanwhile, sauté the rice in oil and some water with the peeled and grated tomatoes and finely chopped onions. Add the rice to the chickpeas in the pan.
Salt the mixture and sprinkle it with the ground black pepper. Chop the parsley finely and mix it. Mix and bake them in moderately hot oven until ready.
