Minimum dishes, maximum taste: Rice and chickpeas in one pot

Pieces of chicken, rice, grated carrots, and spices, all go together in one delicious pot, which quickly turns into a family lunch.

Cooking in one pot is our favorite and especially loved, not only because it saves on utensils but thanks to the flavors that are absorbed into the rice during cooking together with the chickpeas. Neta Levia from the Munchkin recipe blog with a recipe that will simply make your life easy.

Rice and chickpeas stew in one pot

Recipe by: Neta Lia

20 minutes work, 60 minutes total, easy to prepare, 6 diners.

Ingredients:

5 tablespoons of olive oil

1 chopped onion

2 carrots grated in a grater

500 grams of chicks cut into large cubes

1 tablespoon of sweet paprika

1 teaspoon hot paprika

1 teaspoon cumin

1 tablespoon tomato paste (heaped)

2 cups of basmati rice

½3 cups of boiling water

1 teaspoon of salt

Preparation

How do you make a rice and chickpea stew in one pot?

1. Heat the olive oil in a deep, wide pot. Fry the onion and carrot for 4-5 minutes until they start to turn slightly golden.

2. Add the chickpea cubes and fry for 5 minutes, until golden.

3. Season with the paprika and cumin. Add the tomato paste and rice and fry for another minute, while stirring.

4. Pour the water, add the salt and mix. Cover, reduce to the lowest flame and cook for 25 minutes.

5. Remove from the heat and leave the pot covered for another 10 minutes.