Recipe: Tomato chickpea stewed brown rice

Home Cooking Recipe: Tomato chickpea stewed brown rice


Chickpeas are my favorite beans. If cooked well, the taste will be smooth and have a chestnut aroma. The nutritive value of chickpeas is high, and the iron content is the highest among beans. The practice of chickpeas is diverse. This recipe is one of my favorite. It is easy to use. You can prepare a box in advance, you can cook rice, cook pasta, stir and crush and make salad dressing.



  1. The chickpeas are washed, and the cold water is soaked for one night. It is too hot to put in the refrigerator.

  2. Wash the chickpeas, remove the bad beans, add 500ml of water to the electric pressure cooker, and cook the pressure cooker for 10 minutes.

  3. Peel the tomatoes (slightly), chop them, and put them in a pan (I use a flat-bottomed soup pot). Open the fire, put two tablespoons of olive oil, stir fry, put the cooked chickpeas into the pot after the tomato is soft, add a bowl of boiled bean water, and simmer for ten minutes.

  4. Season with a proper amount of salt, turn off the heat, and finish the tomato stewed chickpeas.

  5. Stewed rice: Add half a bowl of tomato chickpeas in a small stockpot, half a bowl of boiled bean water, half a bowl of brown rice, boil and simmer for about five minutes. Stir from time to time to avoid the paste. Finally, according to your own taste, I will add some olive oil, black pepper and parsley, fresh parsley. My son said that it is more fragrant than broth!


The water of the chickpeas should be adjusted according to the capacity of the pot. It is better to avoid cooking the chickpea rice.

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