Chickpeas and Rice

Ingredients

• Chickpeas1/2 cup (100 g)
• Rice1/2 cup (100 g)
• Pork Chorizo1/2 count (50 g)
• Garlic1/2 clove (2 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Oil1/2 tablespoon (5 ml)
• Paprika1/2 teaspoon (2 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need rice and chickpeas previously cooked. Set aside the chickpeas cooking broth.

2. 2

   Step 2

   Place a pot over high heat and once heated, pour the oil. Brown the sliced chorizo and set aside.

3. 3

   Step 3

   Add the previously chopped onion and stir-fry over low heat for 7 minutes.

4. 4

   Step 4

   Add the grated tomato together with the paprika and the chopped bell pepper and garlic. Season with salt and pepper, mix and cook for 5 more minutes.

5. 5

   Step 5

   Add the chickpeas, the rice, a little of the cooking broth, the chorizo and boil for 5 minutes.

6. 6

   Step 6

   Season to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpeas and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.