Chickpea rice


A fasting dish, nutritious, healthy, with high nutritional value. Very tasty, where you can make it with more tomatoes than I suggest (I personally like light flavors) or with lemon! Whatever you do, I'm sure you and your family will love it


  • 300 g chickpeas
  • 2 dried onions, finely chopped
  • 200 g yellow rice
  • Or chopped green pepper
  • 2 tablespoons garlic
  • Or chopped celery stalk
  • Vegetable broth hot
  • 1 κ σ πελτέ
  • Or crushed tomatoes
  • 2 carrots cut into small pieces
  • 1 cup soda
  • 2 bay leaves
  • Salt Pepper


  1. We put our chickpeas from the previous day in the water to swell with 1k soda. Then we put them in the pot and let them boil. Discard the first water and bring them to a boil again in hot water. Simmer them together with the bay leaves until they soften.
  2. I put olive oil in a casserole pot, wait for it to heat up and sauté the onion, then the garlic and the pulp, the carrot, the pepper and the celery. Then I put the tomato, season with salt and pepper and let my sauce simmer for 10 minutes.
  3. Then after the chickpeas are boiled, I add them to the sauce, and I add vegetable broth and my rice. I let them all simmer together. When my rice "drinks" the broth and holes are created on the surface with the lid closed, I pull it off the fire and leave it alone to absorb all the other liquids.

Serve with coarsely chopped fresh pepper and olive oil.

-I calculate the liquids of my sauce with the liquids that I will add to the broth for our rice. It should be a ratio of one to three.

-soda can be skipped if we know that our chickpeas are this year's crop.

-If we have chickpeas left we can make chickpea meatballs

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