Greek Chickpeas With Rice

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1/3 cup extra virgin olive oil

1 large onion, minced

1/2 cup dry white wine

1-2 teaspoons Aleppo pepper (see Note) or red pepper flakes to taste

4 cups chicken stock

2 cups cooked chickpeas (canned OK)

1 cup finely chopped canned tomatoes

1 cinnamon stick

1 bay leaf

1 cup short-grain brown rice


1/2 cup crumbled feta

1/4 cup chopped Italian parsley

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