If you want to save time in preparing this dish, you can use pre-cooked chickpeas and rice, as well as frozen mixed vegetables. And those who are loyal to the traditional method can follow these steps. The day before, soak the chickpeas in warm water with a little salt.
The next day, drain the soaked chickpeas and cook them in plenty of hot water with a little salt for 2 hours in a regular pot or 30 minutes in a pressure cooker.
On the other hand, sauté the garlic and onion chopped in brunoise (finely diced) in the oil.
When the onion is soft, add the leek cut into small strips, as well as the pods, chopped spinach, and diced pumpkin. Sauté the mixture in a pan with the garlic and sautéed onion, and add the paprika.
Mix everything with the chickpeas, add the rice, and let the mixture cook for about 20 minutes.
Season to taste and ready to serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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