Chickpea Rice

Directions

One day before, we soak the chickpeas in water with 1 tsp of baking soda. Then, we place them in a pot and let them boil. We discard the first water and add hot water for them to boil again. We simmer them with bay leaves until they become tender.

In a wide saucepan, I add olive oil and heat it. I saute the onion, followed by garlic and tomato paste, carrot, bell pepper, and celery. Then, I add the concasse tomato, season with salt and pepper, and let the sauce simmer for 10 minutes.

After the chickpeas have boiled, I add them to the sauce along with the vegetable broth and rice. I let everything simmer together. When the rice absorbs the broth and small bubbles form on the surface, I cover the pan and remove it from the heat, allowing it to rest and absorb the remaining liquids.

Serve with coarsely ground fresh pepper and drizzle with olive oil.

Additional notes:

• I calculate the liquid in the sauce with the liquid I add for the rice. The ratio should be one to three.
• The baking soda can be omitted if the chickpeas are freshly harvested.