Arroz Amarillo Con Garbanzos Saffrron Rice With Chickpeas Recipe

Ingredients for Arroz Amarillo Con Garbanzos Saffrron Rice With Chickpeas

• Chickpeas
• Garlic Cloves
• 1 teaspoon salt
• Chorizo Sausages
• Olive Oil
• 1 medium onion, chopped
• Green Bell Pepper
• 1/2 cup tomato sauce
• 1 cup long-grain rice
• White Wine
• Saffron Strands

How to Make Arroz Amarillo Con Garbanzos Saffrron Rice With Chickpeas

1. Drain the chickpeas, reserving the liquid in a measuring cup.
2. Add water to the reserved chickpea liquid to reach a total of 3 cups.
3. In a small bowl, mash together the minced garlic, salt, and pepper to form a paste.
4. Remove the casings from the chorizo and slice the meat into 1/2-inch rounds.
5. Toast the saffron threads in a small dry skillet over medium heat for 30 seconds, until fragrant.
6. Heat the olive oil in a paella pan or wide, shallow pan over medium heat.
7. Add the chopped onion and green pepper and sauté for 3 minutes, until the onion is translucent.
8. Stir in the garlic paste and chorizo. Cook for 2 minutes, until the chorizo is slightly browned.
9. Stir in the tomato sauce and cook for another 2-3 minutes.
10. Add the rice, 3 cups of liquid, white wine, and toasted saffron to the pan. Stir gently to combine.
11. Add the chickpeas and bring the mixture to a boil.
12. Reduce heat to low, cover the pan, and simmer for 30 minutes, or until the rice is tender and most of the liquid is absorbed.
13. Remove from heat and let stand, covered, for 5 minutes.
14. Fluff the rice with a fork before serving. Enjoy!