Rice with chickpeas and vegetables
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Fragrant and hearty dish. What you need for a hearty lunch. Cook without oil as we have in the post this restriction.
Ingredients for Rice with chickpeas and vegetables
- Chickpeas - 0,5 stack.
- Figure - 150 g
- Carrots - 2 PCs
- Tomatoes in own juice - 400 g
- The Apium graveolens Dulce - 3 PCs
- Garlic - 3 tooth.
- The mixture of peppers
- Bay leaf
- Water - 500 ml
Step by step instruction of cooking Rice with chickpeas and vegetables
Chickpeas washed and soaked in water at least 4 hours or overnight, drain the water. I cook this dish in a cauldron. In the cauldron, fill it with chickpeas and fill with water.
Carrots grate or finely chop. And thrown in the cauldron, there lay a Bay leaf, salt to taste.
Then wash, peel and cut celery, add it to the cauldron. All mix well and on low heat tormented about 40 minutes.
Chop and add the leeks.
And Fig. Mix everything together allow to stand on heat for another 10 minutes.
To the tomatoes add pepper and garlic, puree them in a blender. Pour the tomato filling into the cauldron. Mix and tormented for another 10-15 minutes.
The rice is ready. (For those who do not strictly comply with the post, along with tomato filling, you can add olive oil, the taste will be softer.)
Serve with fresh greens.