Ajiaco to the Chilean
first courses from Italy
Full black thay rice with masala chickpeas
Full black thay rice with masala chickpeas
ready in
1 hour 40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Inviting and spicy recipe with Thai whole and organic thay rice from Thailand. Ume Sapiens recipe for Ilcircolodelcibo
preparation
step 1
Rinse well both chickpeas and rice and leave to bathe all night in two separate containers. The rice should be dipped in as much water as its volume is doubled (eg 1 cup of rice in 2 cups of water)
step 2
Drop the chickpeas and bake in plenty of water with a laurel leaf until they are soft, without salty.
step 3
Then lay the rice in its own soaking water, with cardamom and salt. Cover the pot and lower the flame when it bubbles.
step 4
When the rice has absorbed all the water turn off the fire.
step 5
Cut the carrots into match, trite garlic and onion finely and make the leek with strips of 5-7 cm.
step 6
Put the vegetables in a wok with oil and masala, take two minutes, blend with the boiling water of the chickpeas and let it boil for 5 minutes.
step 7
Add the boiled chickpeas and the raisins, continue for another 10 minutes, adding a little water to stew in the damp.
step 8
Serve the rice in the middle of the dish, giving it the shape of an overturned cone and chickpeas stew all around to accompany it, sprinkle with fresh chopped coriander (if it's season).
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