Classic Spanish Chickpeas and Rice | An Iconic Recipe from Cádiz Spain

so today we have such an exciting episode as we're  making historic Spanish recipe that dates   back all the way to the Spanish Civil War  and it hails from a beautiful province of   Cadiz we're talking chickpeas with rice now  what makes this dish interesting is the name   of it as it's known as garbanzos como conejo  which translates to chickpeas like rabbit and   the reason for the name during the Civil War  certain ingredients were very difficult to get   like meat so people would make recipes just  like this one that where packed with protein   and would give you the energy for a hard day's  work folks we're talking a ton of great flavors   heart healthy ingredients in all done in about 30  minutes alright it's been by getting our   ingredients ready I'm gonna finely chop  one small onion roughly chop four large   cloves of garlic finely chop one small green  bell pepper and finely grate two tomatoes and will also drain two cans of chickpeas into a  colander and rinse them under some cold running   water the size of the cans I'm using are 15  and a half ounces which is about 440 grams each for the next step I'm going to heat  a large fry pan with a medium heat   you can also use a stockpot here  if you like and I'm going to add   in two tablespoons of extra virgin  olive oil which is 30 milliliters after a couple minutes we'll add in the  chopped vegetables except for the grated tomato and as always we'll mix the vegetables around  continuously that way they all evenly saute after four to five minutes and the vegetables are  lightly sauteed we'll add in the grated tomato and we'll give it a mix until everything's well   mixed together and then simmer it for a  couple minutes without mixing the mixture after about three minutes and the grated  tomato has slightly thickened I'm going   to add in half a cup of white wine which is  120 milliliters if white wine is not your   thing you can use any broth of your choice  here with a squeeze of fresh lemon juice   and we'll also pinch in a quarter teaspoon  of saffron threads you'll find a link where   you can get the golden saffron I'm using in the  description box below and once again we'll give   it a quick mix and then simmer for a couple  minutes without mixing the mixture after two to three minutes and the  alcohol is cooked off in the wine   and you can see it's reduced in half  we´ll add in the drained chickpeas along with two and a half cups of  water which is 600 milliliters of   course you can also use broth here if  you like however traditionally water is   used here that way the liquid doesn't  overpower the delicate flavors of the dish   and we'll season generously with sea  salt and freshly cracked black pepper and we'll also add in one bay leaf then we'll turn   it up to a high heat give it a  gentle mix and bring it to a boil in the meantime let's start getting our  rice ready I'm going to measure a half   a cup of long grain rice which is about  90 grams of course you can use different   types of rice to make this recipe however you  might need to add in more liquid into the pan then we'll add the rice into a fine sieve  and rinse it under some cold running water   until it starts running clear underneath  which just takes between one to two minutes alright let's move back  to the pan once the water   comes to a boil we'll add in the rice and we'll give this one final mix that way  all the ingredients are evenly distributed then we'll place a lid on the pan and we'll  lower it to a low medium heat and simmer this   for about 15 minutes or until the rice is perfectly  cooked through important to check the package   instructions in the rice that you're using that  way you get the perfect timing on your rice after about 15 minutes and the rice  is beautifully cooked through this   dish is ready to go I'm going  to remove the pan from the heat transfer some of the mixture into a shallow bowl and we'll garnish with some fresh parsley check it out Garbanzos como Conejo a historic Spanish recipe   that dates back to the Spanish Civil  War beautiful presentation heart-healthy   ingredients and all done in about 30 minutes  let's give it a try and see how it turned out once again folks Garbanzos como Conejo such a funny name to this dish   chickpeas like rabbit either way it  looks absolutely amazing here we go the combination of the chickpeas with the rice is absolutely beautiful and the rest of the ingredients and that   saffron really shining through you know the  beauty of this recipe is that you can serve it   warm or even at room temperature on a hot summers  day either way give this a try serve it next to   a crunchy baguette and of course a bottle of  Spanish wine you're going to have yourself a   taste of Spanish history really quick before I  go a shout out to a couple of my patreons  Sam Cohen, Kent Anderson, Grace Suarez, Amy Martinez and Alan M. Hirschman Hershman and guys thank you so much for being patreons of Spain on a Fork you know how  much I appreciate you if you enjoyed today's   video hit that like button leave me a comment  below and if you're not subscribed don't forget   to smash that subscribe button and click on the  bell icon then we can get notified every time I   release new content and to become a part of Spain  on a fork family till the next time hasta luego!

Channel: Spain on a Fork

Views: 36,938

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Id: 88JvhCoML1s

Length: 6min 22sec (382 seconds)

Published: Fri Jul 07 2023