How to make Chickpeas Rice (Chickpeas Moro), ECUADOR

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils cook faster and are lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Water is a cost-effective base that can be flavored.

cumin

🥗Healthier: coriander

💰Cheaper: mixed spices

Mixed spices can offer a similar flavor profile.

Wash and drain rice.

Wash and drain cooked chickpeas.

Cut onion, bell pepper, and garlic into small pieces.

In a pot over medium heat, add a splash of oil and sauté the onion until crystallized.

Add garlic and half teaspoon of annatto paste (optional), then add the bell pepper.

Add a splash of water to hydrate the mix.

Add rice to the pot and fry for 2 minutes, stirring constantly.

Add a teaspoon of salt for each cup of rice and mix.

Add chickpeas and 4 cups of water (2 for each cup of rice).

Cook over high heat until the water dries, then reduce heat to low.

Cook for 15 to 20 minutes or until rice is soft.

Fluff the rice with a fork to make it looser.

Before serving, add grated cheese and a tablespoon of butter, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary