Creamy Garlic Chickpeas with Rice

Por Spain on a Fork · 30 min

Ingredientes

Modo de preparo

1. Rinse the rice in a fine sieve until the water runs clear, about 1 to 2 minutes, then put it in a saucepan with the water and sea salt and bring to a boil over high heat.
2. Once boiling, stir gently, cover the pan and lower the heat to low.
3. Heat the olive oil in a large frying pan over medium heat.
4. Finely chop the onion and roughly chop the garlic.
5. Add the onion and garlic to the pan and stir constantly until the onion is translucent, 3 to 4 minutes.
6. Add the flour and stir for 1 to 2 minutes, then add the paprika and cumin and stir quickly.
7. Add the milk and broth and keep stirring gently.
8. Once the sauce has slightly thickened, about 3 to 4 minutes, add the drained and rinsed chickpeas, lemon juice, sea salt and black pepper, mix well, and lower the heat to low.
9. Cook the rice for 15 to 18 minutes until cooked through, then remove from the heat, leave covered for a couple of minutes, and fluff with a fork.
10. Spoon some rice into a shallow bowl, add the chickpeas beside it, and garnish with fresh parsley.

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