Recipes
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Risotto with chickpeas

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Ingredients for 2 people

  • 2 teaspoons soaked chickpeas
  • 1 tablespoon cumin seeds
  • 2 sliced ​​onions
  • 4 teaspoons water
  • 3 tablespoons raisins
  • 3 tablespoons pine nuts
  • salt
  • freshly ground pepper
  • 3 teaspoons basmati rice
  • 4 tablespoon of olive oil

Implementation

  1. Soak the chickpeas in plenty of water to which you have added a little baking soda. The next day, rinse them, drain them in a colander and boil them in plenty of water to soften them and drain them.
  2. Then pour two tablespoons of oil in a non-stick pan and over low heat heat the onions and leave until golden, stirring frequently to caramelize, about 8 minutes.
  3. They should turn light brown and then rest on absorbent paper. In the same pan add the chickpeas, cumin, raisins and nuts. Brown them for 3 minutes to smell musk.
  4. Season with salt and pepper and place in a bowl. In the same pan add the remaining 2 tablespoons of olive oil and balsamic.
  5. Stir well for 2 minutes to get the rice the aromas of the pan and add water and a little salt.
  6. Turn up the heat so that the rice comes to a quick boiling point and does not get muddy. Once it boils, lower the heat enough, put a lid to seal the pan and let it simmer for 15 minutes.
  7. Remove from the heat. At this stage the rice must have absorbed all its liquid.
  8. Put a towel and a lid and let it stand for 5 minutes. Turn it over on a plate and garnish with the caramelized onions, chickpeas, raisins and pine nuts or mix them all together.