Mama's Chickpea in Sofrito with Arroz con Gandules

Name: Mama's Chickpea in Sofrito with Arroz con Gandules
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sofrito (for the chickpeas):; 2 teaspoons olive oil; ½ cup very finely diced yellow onion; ½ cup very finely diced green bell pepper; ⅓ cup finely diced cilantro; 3 cloves garlic, minced; 1 cup tomato sauce (from one 15 oz can -- reserve extra sauce for rice); 3 teaspoons (2 packets) Sazon (see note in recipe for how to make your own); 2 (15 ounce) cans chickpeas, rinsed and drained; 2 ½ cups low sodium vegetarian broth (or water); For the rice:; 2 teaspoons olive oil; ⅓ cup very finely diced yellow onion; ⅓ cup very finely diced green bell pepper; ¼ cup finely diced cilantro; 2 cloves garlic, minced; ½ cup no salt added tomato sauce; 3 teaspoons (2 packets) sazon seasoning (see note in recipe for how to make your own); 1 (15 oz) can green pigeon peas*; 3 cups water; 2 cups Basmati white rice; TO GARNISH:; Extra fresh chopped cilantro; avocado slices; Tostones

User Reviews

5.0

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
459 kcal
Course
Dinner
Cuisine
Puerto Rican, Vegan

Mama's Chickpea in Sofrito with Arroz con Gandules

Stella Guerrero

Report

My mama’s delicious vegetarian Puerto Rican-inspired chickpeas in sofrito served with arroz con gandules (rice with pigeon peas). This comforting, delicious chickpeas in sofrito recipe is easy to make and packed with over 13g of plant-based protein! The perfect vegan dinner that's great for meal prep.

Share:

I Made This!

40 people made this

Print

11 people printed this

Save this

32 people saved this

Ingredients

Servings

For the sofrito (for the chickpeas):
2 teaspoons olive oil
½ cup very finely diced yellow onion
½ cup very finely diced green bell pepper
⅓ cup finely diced cilantro
3 cloves garlic, minced
1 cup tomato sauce (from one 15 oz can -- reserve extra sauce for rice)
3 teaspoons (2 packets) Sazon (see note in recipe for how to make your own)
2 (15 ounce) cans chickpeas, rinsed and drained
2 ½ cups low sodium vegetarian broth (or water)
For the rice:
2 teaspoons olive oil
⅓ cup very finely diced yellow onion
⅓ cup very finely diced green bell pepper
¼ cup finely diced cilantro
2 cloves garlic, minced
½ cup no salt added tomato sauce
3 teaspoons (2 packets) sazon seasoning (see note in recipe for how to make your own)
1 (15 oz) can green pigeon peas*
3 cups water
2 cups Basmati white rice
TO GARNISH:
Extra fresh chopped cilantro
avocado slices
Tostones

Add to Shopping List

Instructions

First make your Sofrito: Sofrito in Spanish means sauce -- very traditional in many of the main staple foods in Puerto Rico: Add olive oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green bell pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 2-4 minutes. Bring heat to low and add tomato sauce, sazon and simmer for 2-3 minutes until sauce comes together.
Add in the chickpeas and broth and simmer uncovered over low heat while you cook the rice, stirring occasionally, so that the spices infuse with the beans. If you notice the liquid getting too low, it probably means you were simmering at too high of a heat, but no worries you can simply add another ½ cup water or broth.
While the chickpeas are simmering with sofrito, start making the rice: Add oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 2-4 minutes. Bring heat to medium-low and add tomato sauce, sazon and simmer for 2 minutes until sauce comes together.
Next add in entire can of pigeon peas (with the liquid -- DO NOT DRAIN) add 3 cups water, and bring to a boil. Once it boils, stir in 2 cups of rice, cover, reduce heat to low and simmer 20 minutes or until rice is tender.
Taste both the rice and the chickpeas and adjust seasonings as necessary, including adding more salt.
How to serve: add rice and beans to a bowl with extra sauce from the beans, garnish with cilantro and a few avocado slices -- serve with tostones if you’re feeling like a true Puerto Rican! Serves 4-6.

Notes

Try my homemade sazon recipe and use 1 tablespoon for the chickpeas and 1 tablespoon for the rice.
*For the pigeon peas: if you do not have pigeon peas, which are traditional, you can use green peas instead. Simply increase the water in the recipe by ½ cup (so you’d have 3 ½ cups total). After you bring the water to a boil you can add 1 cup of frozen peas and the rice.

Nutrition Information

Show Details

Serving 1serving (based on 4) Calories 459cal (23%) Carbohydrates 87.8g (29%) Protein 13.9g (28%) Fat 6.1g (9%) Saturated Fat 0.4g (2%) Fiber 10.3g (41%) Sugar 4.4g (9%)