Servings:
4
Prep time:
20
Cooking time:
180
INGREDIENTS
- - 150g Black Rice " Nerone"
- - 150g Dried Chickpeas
- - 200ml Tomato Sauce
- - 2 tablespoons Tomato Paste
- - 2 rosemary sprigs
- - 1 clove of garlic
- - Extra virgin olive oil
- - Salt
INSTRUCTIONS
- Rinse the chickpeas, place them in a casserole and cover them with water, then boil slowly and, with the lid on, keep cooking for about 3 hours.
- Pour the rice in a casserole with 500ml water, cover partially with a lid and boil for 30 minutes on a low heat, letting the water absorb completely.
- Finely mince the garlic and the rosemary, then let them marinate with 2-3 tablespoons of oil in a wide casserole (you’ll also put the chickpeas inside). Then, add a glass of hot water, the tomato sauce and tomato paste. Cook on a low heat for 15 minutes, until the sauce thickens.
- Transfer the cooked chickpeas in the casserole with some of their cooking water (according to your personal taste, add more or less to make it thicker) and complete adding the rice and some oil.
