Cook chickpeas, previously soaked, with half an onion, garlic and celery and salt when done.
Peel the onion, chop it together with the celery and sage and brown the mixture in a pan with a drizzle of extra virgin olive oil.
Take the cooked chickpeas, add them to the preparation and pour a ladle of broth and Veggò® – Aquafaba adding finally a sprig of rosemary and cook for a couple of minutes, blend the preparation, with an immersion blender, until you get a homogeneous puree and set aside.
Prepare a drizzle of extra virgin olive oil in a high frying pan, the chopped half onion and brown, add the rice and toast for 3-4 minutes continuing to stir.
Next, add 1 ladle of vegetable broth and Veggò® – Aquafaba , previously heated, and stir until the rice has absorbed the liquid; add more Veggò® – Aquafaba and more broth until the rice is cooked through.
Finally, add the chickpea mixture and a knob of butter to the rice, stir for a couple of minutes and serve hot.
Unisciti alla community Veggò!
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