Chickpeas with rice and sautéed vegetables

120 min
Suitable for vegans
Type of dish: Legumes, Rices
Temperature: Hot
Cuisine type: Vegan cuisine
Seasonal period: All year
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Chickpeas 0.4 kg
Carrots 0.125 kg
Parsley 0.003 g
Table salt 3.75 g
Onion 0.07 kg
Carrots 0.035 kg
Green leek 0.105 ud
Parsley 0.001 g
Water 0.35 l


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


  • 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.   
Nutritional information (1 portion)
Fiber 14.26 g
Saturates 4.25 g
Monounsaturated fatty acids 19.47 g
Polyunsaturated fatty acids 4.48 g
Cholesterol 0.13 mg
Calcium 169.87 mg
Iron 6.32 mg
Zinc 0.96 mg
Vitamin A 483.95 ug
Vitamin C 15.74 g
Folic acid 186.18 ug
Salt (Sodium) 326.3 mg
Sugars 7.38 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.