Fried Rice with Chickpeas
Simple Recipes Lacto-Ovo Vegetarian Recipes Side Dishes Rice
Tasty side dish and a vegetarian source of complete protein.
Ingredients
1/2 cup rice (long grain; basmati)
250g cooked chickpeas (can be from a can)
1 medium onion
1/2 red pepper (kapia or bell pepper)
2 large garlic cloves
5 sprigs of parsley
1 teaspoon adobo seasoning (optional)
1 tablespoon oil
1/2 tablespoon butter
salt, black pepper
How to prepare fried rice with chickpeas
- Cook the rice according to the package instructions, until done but not soft. Ideally use rice cooked a day before, so this is a recipe where you can use leftover rice. But if you cook it the same day, drain it well and spread it on a wide platter and let it cool and dry completely.
- In a food processor/immersion blender, add the onion, pepper and garlic cut into pieces. Blend until you get a paste. Add 1 tablespoon of water if the processor does not seem to blend well enough. Then add the parsley and blend just until chopped.
- In a wide pan (approx. 25-28cm), add a little oil and the vegetable paste. Sauté, stirring occasionally until the paste becomes somewhat dry and starts to caramelize slightly. Sprinkle with salt.
- Add the butter, stir until completely melted.
- Add the well-drained chickpeas and continue to sauté, stirring more often now, until they also start to fry a little, I think it tastes better that way. During sautéing, sprinkle again with a little salt and grind black pepper. Add the adobo now if you have it prepared.
- Add the rice at the end and continue to fry for about 3-4 minutes, stirring occasionally. The rice should also fry here and there. Good immediately, but also reheated.
