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Baked Chickpeas with Vegetables and Rice

Updated: Mar 24

I remember my grandmother cooking chickpeas with rice and insist to eat the full plate. As a child I couldn't understand, how rich in nutrients this food was and why grandma was so persistent. I am not sure about other nationalities, but greek women are always trying to feed their children and grandchildren with the best food.

Chickpeas are a great source of plant-based protein! In addition to the excellent taste, the combination of chickpeas with rice offers protein of high nutritional value.

Ingredients

500 gr. Chickpeas

2 Onions, finely chopped

2 Peppers cut into thick slices

2 Carrots cut into slices

1-2 cloves Garlic

1/2 cup Rice

200 gr chopped Tomatoes or Tomato Paste

4 tbsp. Olive Oil

1 tbsp. dried Basil

Salt

Pepper





Method

  • To make chickpeas in the oven, put chickpeas in a bowl with plenty of water from the previous day and leave them to soak overnight.

  • The next day (they will be bigger) rinse the chickpeas well and boil them in pressure cooker with enough water for 40 minutes.

  • By the time chickpeas boil, drain and put them in a large pan. Add all ingredients except for rice.

  • Add 2 1/2 glasses of water and bake at 200 degrees (broiled) for 1 1/2 hour.

  • Finally sprinkle rice everywhere and bake for another 30 minutes.


Enjoy your Baked Chickpeas!

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