Rice and chickpea soup
The simple recipe of a perfect dish to keep fit and, above all, healthy. For cooking, it is preferable to use a pressure cooker and cook the chickpeas for at least 10-15 minutes from the whistle. Essential ingredients: carrots, celery, onion and tomato. A typical recipe simple, genuine and without wasting any product, is the rice and chickpea soup. Very healthy and very simple to prepare, in a time not exceeding an hour (you must then add a few minutes to let it rest), according to the recipe I present here.
Rice and chickpea soup is a poor recipe, but extraordinarily good. It is a rustic first course, of the peasant tradition, simple to make and which, during cold days, warms not only the body, but also the heart. A simple rice that, with the addition of chickpeas, cooked previously, becomes a really tasty and nutritious dish, as well as creamy: a real comfort food.
INGREDIENTS
250 gr of chickpeas100 gr of brown rice1 onion2 carrots2 sticks of celery1 tomato or 1 tbsp tomato paste2 tbsp oilSalt and pepper
PREPARATION
Let the chickpeas soak for at least a day, then rinse them and place them in a pressure cooker covered with cold water. Cook for about 15 minutes from the whistle and then continue cooking as normal. Add the rice and, after 15 minutes, the sliced onion and celery, diced carrots, shredded tomato or concentrate diluted in hot water. Season with salt and as soon as the rice and chickpeas are cooked, season the soup with oil and pepper.
The simple recipe of a perfect dish to keep fit and, above all, healthy. For cooking, it is preferable to use a pressure cooker and cook the chickpeas for at least 10-15 minutes from the whistle. Essential ingredients: carrots, celery, onion and tomato. A typical recipe simple, genuine and without wasting any product, is the rice and chickpea soup. Very healthy and very simple to prepare, in a time not exceeding an hour (you must then add a few minutes to let it rest), according to the recipe I present here.
Rice and chickpea soup is a poor recipe, but extraordinarily good. It is a rustic first course, of the peasant tradition, simple to make and which, during cold days, warms not only the body, but also the heart. A simple rice that, with the addition of chickpeas, cooked previously, becomes a really tasty and nutritious dish, as well as creamy: a real comfort food.
INGREDIENTS
250 gr of chickpeas
100 gr of brown rice
1 onion
2 carrots
2 sticks of celery
1 tomato or 1 tbsp tomato paste
2 tbsp oil
Salt and pepper
PREPARATION
Let the chickpeas soak for at least a day, then rinse them and place them in a pressure cooker covered with cold water. Cook for about 15 minutes from the whistle and then continue cooking as normal. Add the rice and, after 15 minutes, the sliced onion and celery, diced carrots, shredded tomato or concentrate diluted in hot water. Season with salt and as soon as the rice and chickpeas are cooked, season the soup with oil and pepper.
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