Description
Mama’s Chickpea in Sofrito with Arroz con Gandules is a comforting Puerto Rican-inspired vegan dish featuring chickpeas simmered in a flavorful sofrito sauce paired with aromatic basmati rice cooked with green pigeon peas. This hearty, protein-rich meal is perfect for a satisfying dinner or meal prep, bursting with traditional Latin flavors and fresh herbs.
Ingredients
Scale
For the Sofrito (Chickpeas)
- 2 teaspoons olive oil
- ½ cup very finely diced yellow onion
- ½ cup very finely diced green bell pepper
- ⅓ cup finely diced cilantro
- 3 cloves garlic, minced
- 1 cup tomato sauce (from one 15 oz can; reserve extra sauce for rice)
- 3 teaspoons (2 packets) Sazon seasoning
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 2 ½ cups low sodium vegetarian broth (or water)
For the Rice
- 2 teaspoons olive oil
- ⅓ cup very finely diced yellow onion
- ⅓ cup very finely diced green bell pepper
- ¼ cup finely diced cilantro
- 2 cloves garlic, minced
- ½ cup no salt added tomato sauce
- 3 teaspoons (2 packets) Sazon seasoning
- 1 (15 oz) can green pigeon peas (with liquid)
- 3 cups water
- 2 cups basmati white rice
To Garnish
- Extra fresh chopped cilantro
- Avocado slices
- Tostones
Instructions
- Make the Sofrito: Heat 2 teaspoons of olive oil in a medium pot over medium heat. Once hot, add finely diced yellow onion, green bell pepper, cilantro, and minced garlic. Sauté until onions turn translucent and peppers soften, about 2-4 minutes. Reduce heat to low, add 1 cup tomato sauce and 3 teaspoons sazon seasoning, and simmer for 2-3 minutes until the sauce integrates well.
- Cook Chickpeas in Sofrito: Add rinsed and drained chickpeas and 2 ½ cups low sodium vegetarian broth to the pot. Simmer uncovered over low heat, stirring occasionally, allowing the chickpeas to absorb the flavors. If the liquid reduces too much, add up to ½ cup water or broth to maintain moisture.
- Prepare the Rice Sofrito: Meanwhile, heat 2 teaspoons olive oil in another medium pot over medium heat. Add diced onion, green bell pepper, cilantro, and garlic. Sauté for 2-4 minutes, until onions are translucent and peppers soften. Lower heat to medium-low, stir in ½ cup tomato sauce and 3 teaspoons sazon seasoning, simmer for 2 minutes to meld flavors.
- Cook Arroz con Gandules: Add the entire can of green pigeon peas (with liquid) along with 3 cups water to the pot. Bring to a boil, then stir in 2 cups basmati rice. Cover, reduce heat to low, and simmer for 20 minutes or until rice is tender and water is absorbed.
- Final Seasoning and Serving: Taste both the chickpeas and rice, adjusting salt or seasonings as needed. Serve the rice and chickpeas together in bowls, spooning extra chickpea sauce on top. Garnish with fresh chopped cilantro, avocado slices, and a side of tostones for an authentic Puerto Rican experience.
Notes
- This recipe is a wholesome vegetarian Puerto Rican classic with over 13g of plant-based protein per serving.
- You can make your own sazon seasoning if desired by combining ground cumin, garlic powder, coriander, annatto, salt, and pepper.
- If the simmering chickpeas lose too much liquid, add additional broth or water to prevent drying out.
- Leftovers keep well and make excellent meal prep lunches.
- For a gluten-free version, ensure your sazon seasoning is gluten-free or homemade.
Nutrition
- Serving Size: 1 serving (based on 4 servings)
- Calories: 459 kcal
- Sugar: 4.4 g
- Sodium: approx. 360 mg
- Fat: 6.1 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 5.3 g
- Trans Fat: 0 g
- Carbohydrates: 87.8 g
- Fiber: 10.3 g
- Protein: 13.9 g
- Cholesterol: 0 mg
