Spanish Rice with Spicy Rasam & Chickpeas
Print recipe| Serves | 6 |
Ingredients
- 1 Perfect Spoonful of Spicy Rasam Soup Tea
- 2 cups near-boiling water
- 1½ tbsp olive oil
- ½ onion, diced
- 1 small garlic clove, minced
- 100 g chorizo
- 1 cup basmati rice
- 1 cup cooked chickpeas
- 2 tsp paprika
Directions
| Step 1 | |
| Brew soup tea in near-boiling water (95°C) for 5 minutes, then strain into a measuring cup (straining is optional – if you want it more spicy, do not strain). | |
| Step 2 | |
| In a medium pot over medium heat, add oil and fry rice until lightly golden. | |
| Step 3 | |
| Add onion and sauté until translucent. Then add chorizo and sauté until chorizo is cooked through. | |
| Step 4 | |
| Add chickpeas and brewed soup tea. | |
| Step 5 | |
| Reduce heat to low, cover and simmer for 15-20 minutes. | |
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