It had been a while since I last cooked this delicacy “Rice and Chickpeas with ‘Peperaglio’” that my mom often cooked in winter but without ‘Peperaglio.’
Chickpeas are very nutritious legumes; they contain fibers, vitamins, proteins, and carbohydrates.
Known since antiquity, they are part of traditional diets worldwide.
Among the advantages and benefits of these legumes, in particular: they help lower bad cholesterol and are also recommended for preventing hypertension.
Perhaps that’s why our ancestors who consumed them in large quantities enjoyed good health.
I also suggest this recipe during the holidays because it’s a light dish that digests quickly and is complete.
- Difficulty: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/4 cups rice
- 7 oz chickpeas
- spices (peperaglio, also used for seasoning spaghetti)
- baking soda
- water (plentiful)
Tools
Shapur seasoning HERE on Amazon
Steps
Soak the chickpeas at least 12 hours beforehand in a bowl covered with water.
Change the water and cook them in the pressure cooker with a pinch of baking soda for about 30/40 minutes from when maximum steam is reached. Without using a pressure cooker, it will take at least two hours.
Cook the rice by placing it in a pot with ample cold salted water, fifteen minutes from when it boils.
Drain and serve on plates with a ladle of chickpeas with their cooking water, a drizzle of extra-virgin olive oil, and a sprinkle of ‘Peperaglio,’ which I love not only for spaghetti.
Enjoy this delicious first course of spiced rice and chickpeas with peperaglio hot.
Spiced Rice and Chickpeas with Peperaglio Shapur
Spiced Rice and Chickpeas with Peperaglio Shapur
Spiced Rice and Chickpeas with Peperaglio Shapur
Spiced Rice and Chickpeas with Peperaglio Shapur
Spiced Rice and Chickpeas with Peperaglio Shapur
Spiced Rice and Chickpeas with Peperaglio Shapur
Spiced Rice and Chickpeas with Peperaglio Shapur
Spiced Rice and Chickpeas with Peperaglio Shapur
Cooking chickpeas in the pressure cooker helps save time and is cost-effective.
Cooking chickpeas in the pressure cooker helps save time and is cost-effective.
Additionally, with this cooking method, no gas is produced as with normal cooking, with the benefit that after eating them, you don’t experience the annoying problem of bloating.
Dried chickpeas can be stored in a dry place for a long time, so it’s good to always have them available at home.
‘Peperaglio’ is a seasoning that can be found ready-made in many supermarkets and food stores.
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FAQ (Questions and Answers)
How long should chickpeas be soaked?
At least 12 hours minimum with water and a pinch of baking sodaHow long should chickpeas be soaked?
At least 12 hours minimum with water and a pinch of baking soda
