If you’re craving a meal that’s hearty, comforting, and bursting with authentic Puerto Rican flavors, then you’re going to absolutely love this Puerto Rican Chickpeas in Sofrito with Rice Recipe. This dish blends creamy chickpeas simmered in a vibrant sofrito sauce with the classic arroz con gandules, making a vegan-friendly feast that’s packed with protein and soul. Trust me, once you make this, it’ll quickly become a favorite in your dinner rotation!
Why You’ll Love This Recipe
- Authentic Flavor: Made with traditional Puerto Rican sofrito and sazón, it brings genuine island vibes to your kitchen.
- Comforting and Nourishing: Chickpeas and rice deliver a protein-packed, fiber-rich meal that feels like a warm hug.
- Easy to Prepare: With straightforward steps and pantry-friendly ingredients, it’s perfect for weeknight cooking or meal prep.
- Farmer’s Market Fresh: The fresh veggies in the sofrito add brightness and freshness to every bite.
Ingredients You’ll Need
I love how these ingredients come together to create those classic Puerto Rican flavors. As you shop, aim for fresh produce and authentic sazón seasoning for the best results—you’ll find the difference immediately.
- Olive oil: Use good-quality extra virgin for that subtle fruity undertone.
- Yellow onion: Finely diced to build the sofrito’s aromatic foundation.
- Green bell pepper: Adds a mild sweetness and color to the sofrito and rice.
- Cilantro: Fresh and finely chopped to brighten the whole dish.
- Garlic: Minced fresh garlic is a must for that punch of flavor.
- Tomato sauce: From a can, provides body and richness; reserve extra for the rice too.
- Sazón seasoning: Essential for authentic Puerto Rican flavor; consider making your own blend if packets are unavailable.
- Canned chickpeas: Rinsed and drained for creamy texture.
- Low sodium vegetarian broth (or water): For simmering chickpeas; broth enhances depth.
- Green pigeon peas: The star legume for arroz con gandules, canned with liquid.
- Basmati white rice: I love how this rice stays fluffy and fragrant.
- Extras for garnish: Fresh cilantro, creamy avocado slices, and crispy tostones—because Puerto Rican comfort food deserves all the love.
Variations
I like keeping this recipe flexible. Sometimes I swap out ingredients or add little twists depending on what’s on hand or the season. Feel free to make it your own!
- Spice it up: I often add a pinch of crushed red pepper to the sofrito for a subtle kick that wakes up the dish beautifully.
- Swap the protein: If you want a meaty twist, shredded chicken or pork work great instead of chickpeas, especially if you’re not looking for a vegan meal.
- Use brown rice: For a nuttier, heartier texture, though cooking times will increase.
- Make your own sazón: If you don’t have store-bought packets, I’ve found blending garlic powder, cumin, coriander, annatto powder, salt, and pepper gets you close to that classic flavor.
How to Make Puerto Rican Chickpeas in Sofrito with Rice Recipe
Step 1: Build the Sofrito Base for Chickpeas
Start by heating 2 teaspoons of olive oil in a medium pot over medium heat. Once it shimmers, add the finely diced onion, green bell pepper, cilantro, and minced garlic. This combo is the heart of any Puerto Rican sofrito! Sauté for about 2 to 4 minutes until the onions look translucent and the peppers soften a bit—that smell is everything. Lower the heat to low, stir in 1 cup of tomato sauce and 3 teaspoons of sazón seasoning, then let it simmer for 2 to 3 minutes so the flavors meld together beautifully.
Step 2: Simmer Chickpeas in Sofrito
Next, stir in your rinsed and drained chickpeas along with 2½ cups of low sodium vegetarian broth (or water if you prefer). Let the chickpeas gently simmer uncovered on low heat while you prepare the rice—this slow simmer gives the chickpeas time to soak up that sofrito magic. Keep an eye on the liquid level; if it starts looking too low, no worries—just add another ½ cup of broth or water to keep everything moist and flavorful.
Step 3: Cook the Rice with Green Pigeon Peas
While the chickpeas simmer, heat 2 teaspoons of olive oil in another medium pot over medium heat. Add the finely diced onion, green bell pepper, cilantro, and minced garlic—same sofrito vibe as before—and sauté until onions are translucent and the peppers soften, about 2 to 4 minutes. Lower heat to medium-low, stir in ½ cup tomato sauce and 3 teaspoons sazón seasoning, and let it simmer for 2 minutes. Now, pour in the entire can of green pigeon peas with their liquid (don’t drain—this adds flavor). Add 3 cups of water and bring everything to a boil. Once boiling, stir in 2 cups of basmati rice, cover the pot tightly, and reduce heat to low. Let it cook for 20 minutes or until the rice is tender and has absorbed all the liquid.
Step 4: Final Touches and Taste Test
Once both rice and chickpeas are ready, give them a taste and adjust seasonings as needed. Sometimes I add a little extra salt or sazón if I think it needs more punch. Remember, this is your kitchen, and you’re the boss of flavor!
Pro Tips for Making Puerto Rican Chickpeas in Sofrito with Rice Recipe
- Keep the heat low when simmering: I learned the hard way that high heat evaporates the broth too quickly, leaving dry chickpeas—patience here keeps everything tender and saucy.
- Dice ingredients finely but avoid mush: Sofrito should be smooth yet textured; I use a small knife and keep the veggies roughly uniform for the best bite.
- Don’t rinse your rice: While some rice benefits from rinsing, for this recipe I skip it to retain the starch that helps with that perfect sticky texture traditional to arroz con gandules.
- Reserve extra tomato sauce: Adding a splash to the rice creates depth and ties together the whole dish—don’t skip this step!
How to Serve Puerto Rican Chickpeas in Sofrito with Rice Recipe
Garnishes
I always garnish this dish with fresh chopped cilantro because it adds a lovely fresh herbal note that cuts through the richness. Plus, a few slices of creamy avocado on the side give it an indulgent touch that my family absolutely adores.
Side Dishes
For a truly Puerto Rican experience, I serve this with tostones—those crispy, twice-fried plantain slices. They add a satisfying crunch and slightly salty flavor that’s the perfect partner to the tender chickpeas and fluffy rice.
Creative Ways to Present
If you want to impress guests, I like to plate this dish in shallow bowls, spooning the chickpeas and their sauce beside a neat mound of arroz con gandules, then topping with avocado slices and a sprig of cilantro. Sometimes I add a wedge of lime for extra brightness and a sprinkle of smoked paprika for color—it never fails to look stunning!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge. This recipe keeps beautifully for 3 to 4 days. The chickpeas actually taste better the next day as the flavors continue to meld, which makes for a fantastic easy lunch the day after cooking.
Freezing
Freezing this dish works well if you want to meal prep. I portion out the chickpeas with sofrito and the rice separately in freezer-safe containers. When you’re ready to eat, thaw overnight in the fridge to keep the texture intact.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it feels a bit dry. Stir occasionally to warm evenly and restore that fresh-from-the-pot taste. I find low and slow heat works best to avoid drying out the chickpeas or rice.
FAQs
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Can I use dried chickpeas instead of canned?
Absolutely! If you prefer dried chickpeas, soak them overnight and cook them until tender before adding them to the sofrito. This will add more prep time but results in great texture. Just be sure to adjust the liquid in the recipe since your chickpeas will absorb some while cooking.
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What can I substitute for green pigeon peas if I can’t find them?
Green pigeon peas are traditional, but if you can’t find them, you can use canned chickpeas or black beans as a substitute in the rice. The flavor won’t be exactly the same, but it still makes a tasty and authentic-inspired dish.
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Is this recipe vegan?
Yes! This entire Puerto Rican Chickpeas in Sofrito with Rice Recipe is plant-based, using vegetable broth and no animal products. It’s a delicious vegan meal that even meat-eaters enjoy.
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How can I make my own sazón seasoning?
To make a simple homemade sazón, mix together garlic powder, ground cumin, coriander, annatto powder (or mild paprika), salt, and black pepper. This will give you the signature earthy, slightly smoky flavor without needing the commercial packets.
Final Thoughts
This Puerto Rican Chickpeas in Sofrito with Rice Recipe is one of those dishes that feels like a warm embrace from my mom’s kitchen. It’s simple, wholesome, and so full of authentic flavor that you’ll keep coming back to it again and again. I genuinely recommend making it your own and sharing it with friends or family—it’s the kind of soul food that brings everyone closer. Give it a try and let me know how your kitchen gets filled with that magical aroma of Puerto Rico!
Print
Puerto Rican Chickpeas in Sofrito with Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Puerto Rican
- Diet: Vegan
Description
Mama’s Chickpea in Sofrito with Arroz con Gandules is a comforting and flavorful Puerto Rican-inspired vegan dish featuring protein-packed chickpeas simmered in a rich sofrito sauce, served alongside fragrant basmati rice cooked with green pigeon peas. This delicious meal is perfect for meal prep and offers an authentic taste of traditional Puerto Rican cuisine.
Ingredients
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
- Make the Sofrito: Heat olive oil in a medium pot over medium heat. Add yellow onion, green bell pepper, cilantro, and garlic. Sauté until onions are translucent and peppers soften, about 2-4 minutes. Reduce heat to low, stir in tomato sauce and sazon seasoning, then simmer for 2-3 minutes until the sauce thickens slightly.
- Cook the Chickpeas: Add the rinsed chickpeas and low sodium vegetarian broth to the pot with the sofrito. Simmer uncovered over low heat, stirring occasionally, to infuse the flavors. If the liquid reduces too much, add up to ½ cup more broth or water as needed.
- Prepare the Rice Sofrito: In another medium pot, heat olive oil over medium heat. Add diced onion, green bell pepper, cilantro, and garlic, sautéing until soft and translucent, about 2-4 minutes. Lower heat to medium-low, add tomato sauce and sazon seasoning, and simmer for 2 minutes.
- Cook the Rice and Pigeon Peas: Pour in the entire can of green pigeon peas with their liquid and add 3 cups of water. Bring the mixture to a boil. Once boiling, stir in the basmati rice, cover the pot, reduce heat to low, and simmer for 20 minutes or until rice is tender and water is absorbed.
- Adjust Seasonings and Serve: Taste both the chickpeas and rice, adjusting salt or other seasonings as desired. Serve the chickpeas over a bowl of arroz con gandules with some of the extra bean sauce poured on top. Garnish with fresh chopped cilantro and avocado slices. Add tostones on the side for an authentic Puerto Rican touch.
Notes
- This recipe is inspired by authentic Puerto Rican cuisine and features a vegetarian sofrito base, perfect for meatless meals.
- The chickpeas provide over 13 grams of plant-based protein per serving, making this dish both nutritious and satisfying.
- You can prepare your own homemade sazon seasoning for a fresher taste if desired.
- If the chickpea liquid reduces too quickly, simply add more broth or water to maintain a good simmer.
- This dish is great for meal prepping and reheats well for leftovers.
Nutrition
- Serving Size: 1 serving (based on 4 servings)
- Calories: 459 kcal
- Sugar: 4.4 g
- Sodium: 340 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
