Chickpeas with rice and paprika sauce

I bring news that you will surely like! Today we welcome Beatriz, author of the gastronomic blog To Be Gourmet , as a collaborator on the blog. To reach everyone in the warmest and most daily way, he has prepared a recipe with daily ingredients and without eccentricities: he brings us a dish that is easy to prepare, but with a special, tasty and healthy touch. Welcome Beatrice! Enjoy the recipe!

This is a very convenient dish, it is prepared quickly and it can also be served as a unique dish since the legumes together with the cereals, in this case rice, constitute a perfect combination, since they manage to form a protein of high biological value.

It is a lifelong home recipe, and one that I always love to eat again. The intense flavor of the garlic majada in combination with the paprika make this dish a delicious stew that is always well received by everyone on cold days when you feel like eating from a spoon.

On this occasion I have presented it in a container that seems ideal to plate and serve directly on the table. It is the ceramic mold of Emile Henry.

Although it is a mold designed to make delicious quiches, I find it precious as a container to use with other types of preparations. Being ceramic it keeps the heat and we prevent the food from getting cold, and so we can show off our dishes or stews on the tablecloth and each one can serve the amount they want.

Ingredients

- 350 g of chickpeas

- A head of garlic

- 120g of rice

- A cube of concentrated poultry broth

- A few sprigs of parsley

- A couple of leaves of laurel

- Extra virgin olive oil

- Salt

Preparation

The night before we left the chickpeas to soak in a bowl with water. The next day we drain them and put them in the pressure cooker, I have always used the WMF one.

Add a little water, a couple of fingers above the chickpeas, and put over medium heat without covering completely.

While in a mortar we crush the garlic and parsley with a little salt. I really like the Emilie Henry one because it has a large capacity, it is more hygienic than the wooden ones, and it holds the content very well.

With a slotted spoon if you have one, and if not with a spoon, skim the water in which the chickpeas are cooked to remove impurities and pour the majada. Add the cube of concentrated broth and close the pot. When the rings have risen we count 7 or 8 minutes. We turn off and wait for the rings to drop completely before opening.

Open the pot, add the rice and keep over medium heat. In a small frying pan, add a drizzle of extra virgin olive oil and add two or three tablespoons of paprika. Let it heat up carefully so that it does not burn, with one or two more than enough minutes, and add to the stew.

We wait about fifteen minutes for the rice to be made with the pot uncovered. At the last moment we rectify salt.

We take the chickpeas to the quiche mold to present them at the table. Previously we can leave it for a few minutes in the oven at 50º so that it is warm and keeps the warmth of the stew even better.

A succulent and very complete dish that you will like for sure.

beatrice