Chickpeas with rice is another of the many excellent dishes that abound in the region of Murcia. It's a recipe that combines sweet chunky chickpeas with rice in a tandem proteicamente advantageous to the human body. It also leaves also accompany tasty sausages from the killings.
The chickpea stew with rice is a successful combination of vegetables and meat. A recipe for dipping bread and eat hot, backed by generations of cooks and diners.
Ingredients for four people
150 grams of chickpeas80 grams of rice1 chorizo for guisocuchara100 grams of ham100 grams of bacon2 potatoes1 onion1 tomatoPaprikaOlive oilWater and parsleySaffron and salt
Method of preparation
Step 1: Prepare the chickpeas
Are soaked chickpeas yesterday, in warm water with salt.
Proceed past twenty-four hours to wash the chickpeas and put into the pressure cooker to cook them with salt. While baking, you are preparing the other ingredients.
Cut into small pieces chorizo, sausage, ham and bacon. Also chop the onion, garlic and carrot. Grate the tomato and peel the potatoes (if these are very large cut in two).
Step 2: Prepare the sauce
Cut sausage pieces are fried in a pan with a little oil. Are removed in the same oil and fry the garlic, carrot and onion, once they are golden brown add the tomato and stir everything for several minutes over medium heat until the sauce is done.
Step 3: Cook the rice along with the other ingredients
Fill a pot with water twice and put rice into the fire.
Drain the chickpeas and thrown into the pot along with the potatoes, bay leaf, salt, saffron and paprika.
When it boils add the rice and sausage. Boil over low heat for 25 minutes.
After this time, add the sauce to the pan. He moves well and let it simmer for a while.
Table and accompanying presentation
The stew should be hot when you serve at the table. Be accompanied by a local wine and a plate of assorted pickles with tápenas, onions, pickles and olives.
This stew is very tasty, so for lovers sopar, is accompanied by abundant fat bread crumbs.
The chickpea stew with rice is a successful combination of vegetables and meat. A recipe for dipping bread and eat hot, backed by generations of cooks and diners.
Ingredients for four people
150 grams of chickpeas80 grams of rice1 chorizo for guisocuchara100 grams of ham100 grams of bacon2 potatoes1 onion1 tomatoPaprikaOlive oilWater and parsleySaffron and salt
Method of preparation
Step 1: Prepare the chickpeas
Are soaked chickpeas yesterday, in warm water with salt.
Proceed past twenty-four hours to wash the chickpeas and put into the pressure cooker to cook them with salt. While baking, you are preparing the other ingredients.
Cut into small pieces chorizo, sausage, ham and bacon. Also chop the onion, garlic and carrot. Grate the tomato and peel the potatoes (if these are very large cut in two).
Step 2: Prepare the sauce
Cut sausage pieces are fried in a pan with a little oil. Are removed in the same oil and fry the garlic, carrot and onion, once they are golden brown add the tomato and stir everything for several minutes over medium heat until the sauce is done.
Step 3: Cook the rice along with the other ingredients
Fill a pot with water twice and put rice into the fire.
Drain the chickpeas and thrown into the pot along with the potatoes, bay leaf, salt, saffron and paprika.
When it boils add the rice and sausage. Boil over low heat for 25 minutes.
After this time, add the sauce to the pan. He moves well and let it simmer for a while.
Table and accompanying presentation
The stew should be hot when you serve at the table. Be accompanied by a local wine and a plate of assorted pickles with tápenas, onions, pickles and olives.
This stew is very tasty, so for lovers sopar, is accompanied by abundant fat bread crumbs.
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