Los granos no pueden faltar en un plato de la cocina latina — and never more than today, on World Vegan Day. A plant-based plate doesn't mean less flavor; it means more frijoles, lentejas, garbanzos, and time at the table. Conchita Chickpeas, Sofrito, Coconut Milk, and Jasmine Rice come together in a stew that's hearty enough for anyone — vegan or not.
Ingredients
• 1 cup Conchita Jasmine Rice
• 2 tbsp olive oil
• ½ lime
• 1 can Conchita Coconut Milk
• 1 can Conchita chickpeas
• 3 tspn Conchita Sofrito Español
• 2 tsp curry paste
• Handful cherry tomatoes, chopped
• Handful of basil
How to make it
Prepare Conchita Jasmine Rice as indicated in package.
While rice is cooking, sauté Conchita Sofrito Español in oil.
Add 1 tsp curry paste and the coconut milk, stirring until the curry is dissolved. Add pinch of salt.
Throw in the drained and rinsed chickpeas and cook on a medium heat for around 5 minutes, bringing the curry to a boil. Reduce heat immediately.
Add the chopped tomatoes, chopped basil, lime juice and gently simmer the curry for another 2 minutes.
Serve the chickpeas and rice together. Hmm... does that make you a vegan too? Either way, enjoy this delicious chickpea stew.
