Mama's Chickpea in Sofrito with Arroz con Gandules
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
459 kcal
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Course
Dinner
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Cuisine
Puerto Rican, Vegan
Mama's Chickpea in Sofrito with Arroz con Gandules
Description
This recipe combines chickpeas simmered in a traditional sofrito made from finely diced onion, green bell pepper, cilantro, garlic, tomato sauce, and sazon seasoning—a staple Puerto Rican seasoning blend. The cooking technique involves gently simmering the chickpeas in this sauce with vegetarian broth to meld flavors. Sofrito acts as a base sauce enhancing the earthy chickpeas with aromatic vegetables and herbs.
Simultaneously, the rice is cooked with a similar sofrito base, pigeon peas (gandules), and additional sazon seasoning, resulting in flavorful, well-seasoned Arroz con Gandules. The Basmati rice cooks in water and tomato sauce, absorbing the fragrant spices and aromatics, pairing well with the chickpeas.
The dish is garnished with fresh chopped cilantro, avocado slices, and tostones (fried green plantains), highlighting common Puerto Rican accompaniments. The combination offers a balanced meal with protein-rich chickpeas and seasoned rice, suitable for lunch or dinner.
Practical notes suggest substituting green peas for pigeon peas if unavailable, adjusting water quantities accordingly, and using a homemade sazon for authentic flavor. Simmering temperature and occasional stirring help prevent the chickpeas from drying out during cooking.
Ingredients
- For the sofrito (for the chickpeas):
- 2 teaspoons olive oil
- ½ cup yellow onion very finely diced
- ½ cup green bell pepper very finely diced
- ⅓ cup cilantro finely diced
- 3 cloves garlic minced
- 1 cup tomato sauce from one 15 oz can, reserve extra sauce for rice
- 3 teaspoons Sazon seasoning 2 packets), see note in recipe for how to make your own
- 2 chickpeas 15 ounce cans, rinsed and drained
- 2 ½ cups vegetarian broth low sodium, or water
- For the rice:
- 2 teaspoons olive oil
- ⅓ cup yellow onion very finely diced
- ⅓ cup green bell pepper very finely diced
- ¼ cup cilantro finely diced
- 2 cloves garlic minced
- ½ cup tomato sauce no salt added
- 3 teaspoons Sazon seasoning 2 packets), see note in recipe for how to make your own
- 1 pigeon peas 15 oz) can
- 3 cups water
- 2 cups Basmati white rice
- TO GARNISH:
- cilantro extra fresh chopped
- avocado slices
- Tostones
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 making your own sazon seasoning; use 1 tablespoon for the chickpeas and 1 tablespoon for the rice.
- If pigeon peas are unavailable, substitute with green peas and increase water to 3 ½ cups total.
- When using green peas, add 1 cup frozen peas to boiling water before cooking rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 459 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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