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.
Once I was visiting her years in the past, she talked about this new recipe for me to strive: chickpeas in sofrito! She mentioned it was completely scrumptious and that the feel of the chickpeas added a novel creamy taste profile. I instructed her I might make it as quickly as I received house and once I did, I simply couldn’t get sufficient! So in fact, 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 after 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 mix of garlic, onion, inexperienced bell pepper, cilantro and tomato sauce. Some do it with recent tomatoes and culantro, however that is how I usually make it.
- Sazon: sazon is a extremely popular Puerto Rican spice. Be happy to make use of store-bought sazon packets or strive my home made sazon seasoning!
- Inexperienced pigeon peas: inexperienced pigeon peas are INCREDIBLE and really, superb for you. See under (and within the notes part) for a swap should you 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 observe that should you use a special sort of rice (like brown rice) the cooking time will possible change.
Swap the pigeon peas
If you happen to wouldn’t have pigeon peas, that are conventional, you should utilize inexperienced peas as a substitute. Merely improve the water within the recipe by ½ cup (so that you’d have 3 ½ cups whole). After you carry water to a boil you’ll be able to add 1 cup of frozen peas and the rice.
Methods to 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, carry 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 suggestions
- To serve: be at liberty to double the recipe to feed a bigger household or buddies! 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’re keen on this chickpeas in sofrito recipe! If you happen to make it you should definitely depart a remark and a ranking so I understand how you preferred 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.
Elements
- 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 observe in recipe for the way to make your individual)
- 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 observe in recipe for the way to make your individual)
- 1 (15 oz) can inexperienced pigeon peas*
- 3 cups water
- 2 cups basmati white rice
- To garnish:
- Further recent chopped cilantro
- Avocado slices
- Tostones
Directions
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First make your Sofrito: Sofrito in Spanish means sauce — very conventional in lots of the foremost 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. Convey 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 often, in order that the spices infuse with the beans. If you happen to 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’ll be able to 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. Convey 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 whole 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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Methods to serve: add rice and beans to a bowl with additional sauce from the beans, garnish with cilantro and some 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 wouldn’t have pigeon peas, that are conventional, you should utilize inexperienced peas as a substitute. Merely improve the water within the recipe by ½ cup (so that you’d have 3 ½ cups whole). After you carry the water to a boil you’ll be able to add 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: Monique Volz // Formidable Kitchen Pictures by: Yoga of Cooking
This submit was initially printed on November twenty ninth, 2018, and republished on September twenty fourth, 2023.
