Claudia Roden Baked Rice with Chickpeas | Spanish Rice Recipe
An inviting Spanish dish, this baked rice with currants and chickpeas dish from Claudia Rodeo is a satisfying side for meatballs or pork.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 200g dried chickpeas, soaked in water for 6 hours or overnight
- salt
- 1 whole head of garlic, unpeeled
- 5 tbsp olive oil
- 150g currants or raisins, soaked in water for 30 minutes, then drained
- 1 large tomato (200g), peeled and chopped
- 1 tsp pimentón dulce or sweet paprika
- 1.25l meat or chicken stock (you may use 1½ stock cubes)
- 500g medium-grain Spanish rice or risotto rice
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