Soak the chickpeas the day before in warm salted water.
The next day, rinse the chickpeas and place them in a pot with hot water, a peeled carrot, and a leek.
When the chickpeas are cooked, remove the carrot and the leek and pass them through a food mill.
Add the puree back to the chickpeas along with the rice and let it simmer for 25 minutes.
Chop the onion in brunoise (very finely diced) and sauté it in a pan.
When the onion starts to turn yellow, add the minced garlic, then remove the pan from the heat and add the paprika to sauté with the onion and garlic. Immediately add the sauté to the chickpeas, bring the mixture to a boil, season with salt, and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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