Of recipes with legumes is WTP full, and also of recipes with rice and of course, of chickpea recipes, but this dish of chickpeas with rice that can solve any meal is a basic for all those who want get out of the stew pure and simple, of stews or salad as a quick solution to eating legumes.
It is true that a very similar dish is lentils with rice, which we do identify much more easily with this well-matched relationship, but stewed chickpeas, with rice cooked in its own brothThey give a lot of play.
In this case it is a vegetarian recipeWell, we are not going to add meat, but if you want to add, for example, a little cooked chicken or some sausage, it will not be bad at all, although this time we opted for a lighter recipe.
The key is once again to use a good vegetable broth as a base and make a sauce in the right conditions to accompany this quick and easy dish that also you can do with chickpeas from a pot, saving part of the step.
We soak the chickpeas from the night before. If we do not want to use dried chickpeas and we want to use already cooked chickpea, we will need about 650 grams of chickpea.
We cut the vegetables in paisana and fry in a large saucepan with a good splash of olive oil in this order, garlic, onion, carrot, red pepper and cook for 15 minutes over medium heat.
Add the spices and then the tomato, cook another 10 minutes until evaporated and at that moment we pour the alcohols and let them evaporate.
Add the broth and when hot add the chickpeas. We cook like this for an hour and a quartercovered and on a low heat, and at the time of cooking we add the rice.
After that hour and a quarter, we put the point of salt to the stewadd ground pepper to taste and serve very hot.
With what to accompany the chickpeas with rice
This recipe for chickpeas with rice has strong enough to be a single dish, although you can accompany it with a salad in the middle or with a light appetizer. To close, take note of some of these quick and easy dessert recipes to keep your records on any day of the week.
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