Chickpeas with rice and sautéed vegetables

PREELABORATION

• Soak the chickpeas in cold water with salt  the previous day. 
• Cut the carrot into half moons. 

ELABORATION

• Fill the pot with the precise amount of water and add the carrot. 
• Make a vegetable stock for the rice.  
• When it starts to boil strongly, add the strained and washed chickpeas. 
• The boiling must be strong and continuous to prevent the chickpeas from becoming though. It can also be pressure cooked to make time shorter.
• Strain the chickpeas once cooked and add the sautéed parsley and garlic. Season with salt.  
• Moisten the rice with 2.5 parts of stock per 1 of rice, bake at 180 ºC for about 15 minutes and let it rest covered to finish cooking. 
• At the time of serving add the rice and mix homogeneously.