Chilean garbanzos con arroz is a hearty stew of chickpeas soaked overnight and pressure-cooked with bay leaf, then simmered with a sofrito of onion, garlic, and red bell pepper, winter squash, and rice, optionally topped with fried longaniza and merkén. It takes 12 hours of soaking plus 50 minutes of cooking and serves 4 people.
It is a healthy, nourishing, and warming dish, ideal for winter lunches.
How to Make Chilean Chickpeas with Rice?
This traditional stew combines cooked chickpeas with rice and a vegetable sofrito. It can be vegetarian or include meat such as longaniza for extra flavor.
Nutritional Information
Each serving of chickpeas with rice contains approximately 380 kcal, 16 g of protein, 7 g of total fat, 65 g of carbohydrates, 4 g of sugars, and 400 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Garbanzos con Arroz Recipe
Preparation: 12 hours
Cooking: 50 minutes
Servings: 4 people
Ingredients
- 250 g (1 1/4 cups) of dried chickpeas
- 150 g (5 oz) of diced winter squash
- 90 g (1/2 cup) of rice
- 2 longanizas (optional)
- 1 clove of garlic, chopped
- 1 bay leaf
- 1/2 onion, chopped
- 1/4 red bell pepper, chopped
- Oil
- Merkén
- Fine salt
- Black pepper
Instructions
- Cover the chickpeas with cold water in a large bowl and soak overnight, then rinse. In a skillet, heat a splash of oil over medium heat and sauté the garlic, onion, and red bell pepper with salt and pepper for 5 minutes.
- In a pressure cooker, add 1 liter (4 1/4 cups) of hot water, the chickpeas, and the bay leaf, season, and cook for 20 minutes from when it starts to hiss. Turn off and release all the steam.
- Open the cooker and add the sofrito, rice, squash, and another liter of hot water. Adjust the seasoning, stir well, and simmer uncovered for about 20 minutes, stirring now and then, until everything is tender.
- Serve hot, topped if you like with pieces of fried longaniza and a sprinkle of merkén or chopped parsley.
Additional Tips
Time the rice
Add the rice when the chickpeas are almost tender, or cook it separately and mix it in at the end for better texture.
Add spices
A teaspoon of cumin or turmeric in the sofrito adds flavor and warmth.
Soak with baking soda
A pinch of baking soda in the soaking water helps the chickpeas turn tender.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Dried chickpeas | Canned chickpeas, rinsed | 2 cans | Cook only 20 minutes |
| Longaniza | Omit | Vegetarian | |
| Winter squash | Sweet potato | 1:1 | Sweeter |
| Pressure cooker | Regular pot | 60 to 90 minutes | Slower |
Frequently Asked Questions (FAQs)
1. Can I use canned chickpeas?
Yes. Rinse them well, sauté them briefly with the sofrito, and cook with the rice and squash for about 20 minutes.
2. How do I cook them without a pressure cooker?
Soak for 12 to 24 hours with a pinch of baking soda and cook in a regular pot for 60 to 90 minutes, adding salt at the end.
3. Can I freeze it?
Yes. Cool completely and freeze in portions for up to 3 months, adding a little water when reheating.
4. Is it vegetarian?
Yes, if you leave out the longaniza.
What Is Garbanzos con Arroz?
Garbanzos con arroz is a Chilean winter stew of chickpeas, rice, and squash, economical and filling.
Benefits of Chickpeas
Chickpeas are a versatile legume rich in plant protein and fiber, eaten boiled, fried, roasted, or ground into flour.
Did You Know?
Chickpeas were domesticated in the Near East thousands of years ago and are one of the oldest cultivated legumes.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Split Peas with Rice
- Chilean Black Beans with Rice
- Chilean Porotos Quebrados
- Chilean Longanizas de Chillán
