Go Back

Mama’s Chickpeas in Sofrito with Arroz con Gandules

Magdalena
My mama's tasty vegetarian Puerto Rican inspired recipe: chickpeas at sofrito served with arroz-con-gandules (rice with pigeon-peas). Delicious and packaged with plant-based protein that is wholesome!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4
Calories 459 kcal

Ingredients
  

For the Sofrito (For the Chickpeas)

  • 3 tsp 2 packets Sazon
  • 3 cloves garlic minced
  • ½ cup very finely diced green-bell-pepper
  • 2 15 oz cans BUSH’S® Garbanzo Beans rinsed and drained
  • cup finely diced cilantro
  • ½ cup very finely diced yellow-onion
  • 2 ½ cups low-sodium vegetarian-broth (or water)
  • 1 cup tomato-sauce from one 15 oz can, reserve extra sauce for rice
  • 2 tsp olive-oil

For the Rice:

  • 2 cups basmati white-rice
  • 2 cloves garlic minced
  • ¼ cup finely diced cilantro
  • ½ cup no salt added tomato-sauce
  • 1 15 oz can green-pigeon-peas
  • 3 tsp 2 packets sazon-seasoning
  • cup very finely diced green-bell-pepper
  • cup very finely diced yellow-onion
  • 3 cups water
  • 2 tsp olive-oil

To garnish:

  • avocado slices
  • extra fresh chopped cilantro
  • tostones

Instructions
 

  • Make the Sofrito: Add olive oil into a medium-pot & set over moderate heat.
  • After oil is hot, then add green bell pepper, onion, peppermint and garlic. Saute till green peppers soften and onions are translucent for 2-4minutes.
  • Bring heat to low & then add sazon and tomato sauce, simmer for 2-3minutes till sauce comes together.
  • Add from the chickpeas-beans and broth then simmer uncovered over low-heat as you cook the rice, stirring periodically, so the spices infuse with the beans.
  • If you become aware of the liquid becoming too low, this probably means simmering at too high of a heat, but no worries you can just add yet another ½ cup water or broth.
  • While the chickpeas are simmering with sofrito, begin making the rice: Add oil into a medium-pot, set over moderate heat. After oil is hot, add green pepper, onion, peppermint and garlic.
  • Saute till onions are translucent and green peppers soften for 2-4minutes. Bring warmth to medium-low and add tomato sauce, then sazon and simmer for 2minutes or till sauce comes together.
  • Next add in whole can of pigeon-peas (together with all the liquid DO NOT DRAIN) add 3 cups water and bring to a boil. When it boils, stir in 2 cups of rice, cover, reduce heat to low and simmer for 20minutes till rice is tender.
  • Taste the rice and adjust seasonings as needed, such as adding additional salt.
  • To serve: add beans and rice into a bowl with additional sauce in the beans, garnish with cilantro and avocado slices.