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Portuguese Chickpeas and Rice Recipe

This chickpeas and rice dish from Portugal,  locally known as arroz com grao, is an excellent addition to your weekly favorites!  You get the rice’s creaminess and chickpeas’ nuttiness in every spoonful!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: portuguese
Servings: 6
Calories: 270kcal
Author: Neriz

Equipment

Ingredients

  • 1 cup dried chickpeas
  • 1 tablespoon olive oil, (plus more for drizzling)
  • 1/4 stick butter (25 grams)
  • 1 to 2 cloves garlic, minced or finely chopped
  • 1 small onion, finely chopped
  • 2/3 cups rice (150 grams)
  • 1/2 to 3/4 cup ham, chopped
  • sea salt

Instructions

Prepare the chickpeas:

  • Combine the dried chickpeas with cold water the night before and let them soak for 8 to 12 hours.
  • Rinse the chickpeas and place them in a big saucepan.
  • Pour 4 to 4 & 1/2 cups of water, place a lid, and bring to a boil.
  • Simmer for about 30 minutes or until the chickpeas soften.
  • Remove the pan from the heat but keep the chickpeas in the liquid.

Prepare rice and chickpeas:

  • Add the butter and olive in a bigger pan and place it over medium-low heat.
  • Once the oil is ready and the butter has melted, add the garlic and onion.
  • Turn the heat to medium and cook until the onion softens.
  • Add the rice and chopped ham, then stir to combine.
  • Drain and separate the chickpeas from their cooking liquid --- do NOT throw the water!
  • Pour 3 to 3 & 1/2 cups of the chickpea cooking liquid into the ham and rice.
  • Cover with a lid, adjust the heat to medium-high, and bring to a boil.
  • Lower the heat and simmer for 15 to 18 minutes or until the rice softens.
  • Add the drained chickpeas and mix gently when the rice is almost cooked.
  • Taste, and add salt, if needed.
  • Place the lid back on and finish cooking the rice.
  • Serve and enjoy your Portuguese chickpeas and rice!

Notes

  • Cook’s Tip #1:  Add more water if you prefer more liquid with arroz com grao.  Do not forget to taste and adjust the seasoning.
  • Cook's Tip #2:  See recipe variation section for using canned chickpeas.

Nutrition

Calories: 270kcal | Carbohydrates: 38g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 149mg | Potassium: 362mg | Fiber: 6g | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 2mg