There’s one thing particular and sentimental about meals that’s handed down thru generations. This actual recipe is from my Puerto Rican mama and is a a laugh twist on her conventional rice and beans, a recipe I grew up on.
When I used to be visiting her years in the past, she discussed this new recipe for me to check out: chickpeas in sofrito! She mentioned it used to be completely scrumptious and that the feel of the chickpeas added a novel creamy taste profile. I advised her I might make it once I were given house and after I did, I simply couldn’t get sufficient! So after all, I needed to proportion the recipe with all of you.
5 years later my circle of relatives comes again to this recipe time and time once more after we’re yearning a nourishing, hearty weeknight dinner.
The whole thing you’ll want to make chickpeas in sofrito
- Chickpeas: the chickpeas upload the very best spice up of protein and get tremendous flavorful within the seasonings.
- Sofrito: in Spanish, sofrito way sauce, and it’s very conventional in terms of Puerto Rican meals. My model is a mix of garlic, onion, inexperienced bell pepper, cilantro and tomato sauce. Some do it with contemporary tomatoes and culantro, however that is how I usually make it.
- Sazon: sazon is a very talked-about Puerto Rican spice. Be at liberty to make use of store-bought sazon packets or take a look at my do-it-yourself sazon seasoning!
- Inexperienced pigeon peas: inexperienced pigeon peas are INCREDIBLE and really, superb for you. See under (and within the notes segment) for a switch if you’ll’t in finding them on the shop!
- Rice: I really like to make use of white basmati rice as it will get tremendous fluffy. Please word that should you use a unique form of rice (like brown rice) the cooking time will most probably exchange.
Switch the pigeon peas
When you do not need pigeon peas, which can be conventional, you’ll use inexperienced peas as a substitute. Merely building up the water within the recipe by means of ½ cup (so that you’d have 3 ½ cups general). After you deliver water to a boil you’ll upload 1 cup of frozen peas and the rice.
Easy methods to make chickpeas in sofrito
- Make the sofrito. Get started by means of making your sofrito by means of cooking down the onion, inexperienced pepper, cilantro and garlic. After they melt decrease the warmth and simmer with tomato sauce.
- Upload the chickpeas. In the similar pot upload within the chickpeas and broth and simmer on low so the chickpeas infuse with the sauce.
- Make the arroz con gandules. Whilst the chickpeas are cooking, make some other batch of sofrito in a brand new pot and upload on your can of pigeon peas (liquid incorporated!) Upload water, deliver it to a boil, after which stir on your rice. Let the rice simmer on low till gentle.
- Season & serve. Style each the chickpeas and the rice and modify the seasonings as wanted. Then serve with additional sauce from the beans, cilantro, and avocado slices!
Serving & storing pointers
- To serve: be happy to double the recipe to feed a bigger circle of relatives or buddies! It’s a assured crowd-pleaser. I like to serve this recipe with avocado slices and tostones.
- To shop: merely shop any leftover rice and beans in hermetic bins within the fridge for as much as 4-5 days. This recipe is easiest for meal prep!
Extra of my circle of relatives recipes you’ll love
Get much more nourishing dinner recipes right here!
I am hoping you like this chickpeas in sofrito recipe! If you are making it make sure you go away a remark and a ranking so I understand how you loved it. Experience, xo!
Mama’s Chickpea in Sofrito with Arroz con Gandules
My mama’s scrumptious vegetarian Puerto Rican-inspired chickpeas in sofrito served with arroz con gandules (rice with pigeon peas). This comforting, scrumptious chickpeas in sofrito recipe is simple to make and filled with over 13g of plant-based protein! The easiest vegan dinner that is nice for meal prep.
Substances
- For the sofrito (for the chickpeas):
- 2 teaspoons olive oil
- ½ cup very finely diced yellow onion
- ½ cup very finely diced inexperienced bell pepper
- ⅓ cup finely diced cilantro
- 3 cloves garlic, minced
- 1 cup tomato sauce (from one 15 oz. can — reserve additional sauce for rice)
- 3 teaspoons (2 packets) Sazon (see word in recipe for the right way to make your individual)
- 2 (15 ounce) cans chickpeas, rinsed and tired
- 2 ½ cups low sodium vegetarian broth (or water)
- For the rice:
- 2 teaspoons olive oil
- ⅓ cup very finely diced yellow onion
- ⅓ cup very finely diced inexperienced bell pepper
- ¼ cup finely diced cilantro
- 2 cloves garlic, minced
- ½ cup no salt added tomato sauce
- 3 teaspoons (2 packets) sazon seasoning (see word in recipe for the right way to make your individual)
- 1 (15 oz.) can inexperienced pigeon peas*
- 3 cups water
- 2 cups basmati white rice
- To garnish:
- Further contemporary chopped cilantro
- Avocado slices
- Tostones
Directions
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First make your Sofrito: Sofrito in Spanish way sauce — very conventional in lots of the primary staple meals in Puerto Rico: Upload olive oil to a medium pot and position over medium warmth. As soon as oil is scorching, upload in onion, inexperienced bell pepper, cilantro and garlic. Saute till onions are translucent and inexperienced peppers melt, about 2-4 mins. Convey warmth to low and upload tomato sauce, sazon and simmer for 2-3 mins till sauce comes in combination.
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Upload within the chickpeas and broth and simmer exposed over low warmth when you cook dinner the rice, stirring every so often, in order that the spices infuse with the beans. When you understand the liquid getting too low, it almost definitely way you have been simmering at too top of a warmth, however no worries you’ll merely upload some other ½ cup water or broth.
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Whilst the chickpeas are simmering with sofrito, get started making the rice: Upload oil to a medium pot and position over medium warmth. As soon as oil is scorching, upload in onion, inexperienced pepper, cilantro and garlic. Saute till onions are translucent and inexperienced peppers melt, about 2-4 mins. Convey warmth to medium-low and upload tomato sauce, sazon and simmer for two mins till sauce comes in combination.
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Subsequent upload in complete can of pigeon peas (with the liquid — DO NOT DRAIN) upload 3 cups water, and convey to a boil. As soon as it boils, stir in 2 cups of rice, duvet, cut back warmth to low and simmer 20 mins or till rice is gentle.
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Style each the rice and the chickpeas and modify seasonings as vital, together with including extra salt.
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Easy methods to serve: upload rice and beans to a bowl with additional sauce from the beans, garnish with cilantro and a couple of avocado slices — serve with tostones should you’re feeling like a real Puerto Rican! Serves 4-6.
Recipe Notes
*For the pigeon peas: should you do not need pigeon peas, which can be conventional, you’ll use inexperienced peas as a substitute. Merely building up the water within the recipe by means of ½ cup (so that you’d have 3 ½ cups general). After you deliver the water to a boil you’ll upload 1 cup of frozen peas and the rice.
Diet
Serving: 1servingEnergy: 459calCarbohydrates: 87.8gProtein: 13.9gFats: 6.1gSaturated Fats: 0.4gFiber: 10.3gSugar: 4.4g
Recipe by means of: Monique Volz // Formidable Kitchen Images by means of: Yoga of Cooking
This publish used to be at the start printed on November twenty ninth, 2018, and republished on September twenty fourth, 2023.