Dry Rice with Chickpeas and Artichokes
Dry rice with chickpeas and artichokes, cooked in a vegetable base and broth.
A vegetable version of dry rice combining short-grain rice, cooked chickpeas, and artichokes. Once the rice is spread in the paella pan, cook it without stirring until it absorbs the broth.
Method
- 01
Heat the broth
Heat the vegetable broth in a saucepan until hot; it does not need to reach a vigorous boil.
- 02
Prepare and sauté the vegetables
Clean the artichokes, remove the tough leaves and tips, and cut the hearts into quarters. Heat the oil in a paella pan. Add the onion, leek, green pepper, and garlic; cook until they begin to soften. Add the artichokes and sauté until they begin to brown.
16 min - 03
Add the rice and chickpeas
Add the rice and drained chickpeas to the paella pan and stir briefly to combine them with the vegetables.
1 min - 04
Cook the rice
Pour in the hot broth and add the salt and black pepper. Spread the rice evenly and, once the broth begins to boil, cook without stirring until the rice is done and the broth has been absorbed.
18 min - 05
Let it rest
Take the paella pan off the heat and let the rice rest before serving.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.