Description
Mama’s Chickpea in Sofrito with Arroz con Gandules is a comforting Puerto Rican-inspired vegetarian dish featuring protein-packed chickpeas simmered in a flavorful sofrito sauce paired with traditional rice and pigeon peas. This vegan and easy-to-make meal is perfect for wholesome dinners and meal prep.
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
- Prepare the Sofrito: Heat 2 teaspoons of olive oil in a medium pot over medium heat. Add the diced yellow onion, green bell pepper, cilantro, and minced garlic. Sauté for 2-4 minutes until onions become translucent and peppers soften. Reduce heat to low and stir in 1 cup tomato sauce and 3 teaspoons of Sazon seasoning. Simmer for 2-3 minutes until the sauce comes together.
- Cook the Chickpeas: Add the rinsed and drained chickpeas along with 2 ½ cups vegetarian broth to the pot. Simmer uncovered over low heat, stirring occasionally to allow the spices to infuse. If liquid reduces too much, add an additional ½ cup water or broth as needed. Keep warm while preparing the rice.
- Prepare the Rice Sofrito: In a separate medium pot, heat 2 teaspoons olive oil over medium heat. Add the diced onion, green bell pepper, cilantro, and minced garlic. Sauté for 2-4 minutes until onions are translucent and peppers soften. Reduce heat to medium-low and add ½ cup tomato sauce and 3 teaspoons Sazon seasoning. Simmer for 2 minutes until sauce blends.
- Add Pigeon Peas and Cook Rice: Add the entire can of green pigeon peas with their liquid to the rice pot. Pour in 3 cups water and bring to a boil. Once boiling, stir in 2 cups basmati rice. Cover the pot, reduce heat to low, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
- Adjust Seasonings and Serve: Taste both chickpeas and rice, adjusting seasoning by adding salt if needed. Serve the rice and chickpeas together in bowls, spooning extra sofrito sauce from the beans on top. Garnish with fresh chopped cilantro, avocado slices, and accompany with tostones for an authentic Puerto Rican experience.
Notes
- This recipe is a vegetarian Puerto Rican classic that’s vegan-friendly and packed with over 13g of plant-based protein per serving.
- You can make your own Sazon seasoning using a blend of ground coriander, cumin, achiote, garlic powder, and salt if preferred.
- If the sofrito sauce liquid evaporates too quickly, add extra water or broth to prevent burning.
- Use low sodium or no salt added broth and tomato sauce to control sodium content.
- Leftovers reheat well and make excellent meal prep for multiple days.
Nutrition
- Serving Size: 1 serving (based on 4 servings)
- Calories: 459 kcal
- Sugar: 4.4 g
- Sodium: Approx. 370 mg
- Fat: 6.1 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 5.7 g
- Trans Fat: 0 g
- Carbohydrates: 87.8 g
- Fiber: 10.3 g
- Protein: 13.9 g
- Cholesterol: 0 mg
