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.
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
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!