The night before the preparation, the chickpeas are soaked with a pinch of bicardonato. At the next day we split the chickpeas and introduce them into a casserole with hot water along with the carrot and the leek. When the chickpeas are cooked, we take out the carrot And the leek and pass them through the Pasapurés and add the puree to the chickpeas together with the rice and let it cook over heat for 25 minutes. Chop the onion into very small squares and fry it in a pan. When the onion begins to transparent, add the chopped garlic clutch, and then take out the pan and add the paprika so that it is softened with the onion and garlic. Inmediably we add the stir -fry to the chickpeas we let a boil The set, salt and pepper and serve.
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| Ingredients to make chickpeas to my liking: |
| 250 grs. of chickpeas 100 grs. from rice 1 median onion 1 clove of garlic 1 leek 1 carrot 1 cdita. of sweet pepper powder 4 cdas. of olive oil salt and pepper to taste |
