There’s one thing particular and nostalgic about meals that’s handed down via generations. This specific recipe is from my Puerto Rican mama and is a enjoyable twist on her conventional rice and beans, a recipe I grew up on.
After I was visiting her years in the past, she talked about this new recipe for me to strive: chickpeas in sofrito! She stated it was completely scrumptious and that the feel of the chickpeas added a novel creamy taste profile. I informed her I might make it as quickly as I received residence and after I did, I simply couldn’t get sufficient! So after all, I needed to share the recipe with all of you.
5 years later my household comes again to this recipe time and time once more once we’re craving a nourishing, hearty weeknight dinner.
Every thing you’ll must make chickpeas in sofrito
- Chickpeas: the chickpeas add the proper increase of protein and get tremendous flavorful within the seasonings.
- Sofrito: in Spanish, sofrito means sauce, and it’s very conventional on the subject of Puerto Rican meals. My model is a combination 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 strive my selfmade sazon seasoning!
- Inexperienced pigeon peas: inexperienced pigeon peas are INCREDIBLE and really, excellent for you. See beneath (and within the notes part) for a swap for those who can’t discover them on the retailer!
- Rice: I like to make use of white basmati rice as a result of it will get tremendous fluffy. Please notice that for those who use a special kind of rice (like brown rice) the cooking time will possible change.
Swap the pigeon peas
In case you would not have pigeon peas, that are conventional, you need to use inexperienced peas as an alternative. Merely improve the water within the recipe by ½ cup (so that you’d have 3 ½ cups whole). After you deliver water to a boil you may add 1 cup of frozen peas and the rice.
make chickpeas in sofrito
- Make the sofrito. Begin by making your sofrito by cooking down the onion, inexperienced pepper, cilantro and garlic. As soon as they soften decrease the warmth and simmer with tomato sauce.
- Add the chickpeas. In the identical pot add within the chickpeas and broth and simmer on low so the chickpeas infuse with the sauce.
- Make the arroz con gandules. Whereas the chickpeas are cooking, make one other batch of sofrito in a brand new pot and add in your can of pigeon peas (liquid included!) Add water, deliver it to a boil, after which stir in your rice. Let the rice simmer on low till tender.
- Season & serve. Style each the chickpeas and the rice and regulate the seasonings as wanted. Then serve with additional sauce from the beans, cilantro, and avocado slices!
Serving & storing ideas
- To serve: be happy to double the recipe to feed a bigger household or mates! It’s a assured crowd-pleaser. I like to serve this recipe with avocado slices and tostones.
- To retailer: merely retailer any leftover rice and beans in hermetic containers within the fridge for as much as 4-5 days. This recipe is ideal for meal prep!
Extra of my household recipes you’ll love
Get much more nourishing dinner recipes right here!
I hope you like this chickpeas in sofrito recipe! In case you make it you’ll want to go away a remark and a score so I understand how you appreciated it. Get pleasure from, 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 full of over 13g of plant-based protein! The right 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 notice in recipe for the right way to make your personal)
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 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 notice in recipe for the right way to make your personal)
- 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 means sauce — very conventional in most of the predominant staple meals in Puerto Rico: Add olive oil to a medium pot and place over medium warmth. As soon as oil is sizzling, add in onion, inexperienced bell pepper, cilantro and garlic. Saute till onions are translucent and inexperienced peppers soften, about 2-4 minutes. Carry warmth to low and add tomato sauce, sazon and simmer for 2-3 minutes till sauce comes collectively.
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Add within the chickpeas and broth and simmer uncovered over low warmth whilst you prepare dinner the rice, stirring sometimes, in order that the spices infuse with the beans. In case you discover the liquid getting too low, it in all probability means you have been simmering at too excessive of a warmth, however no worries you may merely add one other ½ cup water or broth.
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Whereas the chickpeas are simmering with sofrito, begin making the rice: Add oil to a medium pot and place over medium warmth. As soon as oil is sizzling, add in onion, inexperienced pepper, cilantro and garlic. Saute till onions are translucent and inexperienced peppers soften, about 2-4 minutes. Carry warmth to medium-low and add tomato sauce, sazon and simmer for two minutes till sauce comes collectively.
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Subsequent add in total can of pigeon peas (with the liquid — DO NOT DRAIN) add 3 cups water, and produce to a boil. As soon as it boils, stir in 2 cups of rice, cowl, scale back warmth to low and simmer 20 minutes or till rice is tender.
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Style each the rice and the chickpeas and regulate seasonings as essential, together with including extra salt.
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serve: add rice and beans to a bowl with additional sauce from the beans, garnish with cilantro and some avocado slices — serve with tostones for those who’re feeling like a real Puerto Rican! Serves 4-6.
Recipe Notes
*For the pigeon peas: for those who would not have pigeon peas, that are conventional, you need to use inexperienced peas as an alternative. Merely improve the water within the recipe by ½ cup (so that you’d have 3 ½ cups whole). After you deliver the water to a boil you may add 1 cup of frozen peas and the rice.
Vitamin
Serving: 1servingEnergy: 459calCarbohydrates: 87.8gProtein: 13.9gFats: 6.1gSaturated Fats: 0.4gFiber: 10.3gSugar: 4.4g
Recipe by: Monique Volz // Bold Kitchen Pictures by: Yoga of Cooking
This put up was initially printed on November twenty ninth, 2018, and republished on September twenty fourth, 2023.
