Chickpeas with rice and longaniza

Ingredients

• 2medium onions
• 1 teaspoon eachground cumin, dried oregano and paprika
• 2garlic cloves, finely chopped
• 1bay leaf
• 140 g (¾ cup)rice
• 2longanizas, cut into pieces
• 1 litrevegetable stock
• 750 g (4½ cups; the original recipe suggests 3 cans of 450 g each)cooked chickpeas
• 1 tablespoon vegetable oil; salt and black pepper to tasteoil, salt and pepper

Instructions

1. 1

   Chop the onions

   Cut the onions into small dice.

2. 2

   Toast the spices

   Pour 1 tablespoon of vegetable oil into a large pan and heat over medium-high heat. Add the cumin, oregano and paprika, and stir for 1 minute.

3. 3

   Cook the onions

   Add the diced onion and cook for 5 minutes, stirring.

4. 4

   Add the aromatics

   Add the garlic, pieces of longaniza, salt, bay leaf and rice. Stir well and cook for 3 minutes.

5. 5

   Simmer the rice

   Pour in the stock, cover the pan and cook over medium heat for 10 minutes.

6. 6

   Add the chickpeas

   Stir in the chickpeas and cook for a further 5 minutes.

7. 7

   Season and serve

   Taste and adjust the seasoning, then serve hot.

What is chickpea, rice and longaniza soup?

This is a hearty Chilean-style soup built around cooked chickpeas, rice and longaniza in vegetable stock. Its straightforward, one-pot method makes it a practical meal when you want something warming and filling.

The recipe combines familiar pulses and rice with longaniza, a seasoned sausage used in Chilean cooking. Toasting the spices first helps bring their flavour into the oil and gives the broth a savoury, aromatic base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 384 calories, 15g protein, 52g carbs, 13g fat.

The chickpeas and rice supply most of the carbohydrates, while the longaniza and oil contribute much of the fat; the chickpeas and sausage also provide protein. Pair a bowl with a green salad or extra non-starchy vegetables for a more balanced plate.

Build the flavour in the pan

Spices first: stir the cumin, oregano and paprika in the hot oil for just 1 minute, so they become fragrant without scorching.

Onions next: give them the full 5 minutes, stirring as they soften. The garlic, sausage, bay leaf and rice then cook together briefly before the stock goes in.

Choose the chickpeas and rice

Cooked chickpeas: use chickpeas that are already tender, as the recipe gives them only 5 minutes in the soup. If using tinned chickpeas, drain and rinse them before adding.

Rice: the recipe adds rice directly to the pan and cooks it in the stock. Keep the heat at medium once the pot is covered, and check that the rice is tender before serving.

Watch the simmer

Covered cooking: simmer the rice in the stock for 10 minutes before adding the chickpeas, as directed. Keep the pan at a steady medium heat rather than letting it boil vigorously.

Final texture: the rice should be cooked and the chickpeas heated through after their additional 5 minutes. If the soup seems thicker than you like, loosen it with a little hot stock or water.

Season at the end

Salt carefully: longaniza and vegetable stock can both contribute salt, so taste the soup before adding more. Adjust the seasoning once the chickpeas have had their final 5 minutes in the pot.

Serve it hot, making sure each bowl gets some rice, chickpeas and sausage. A simple green salad or a slice of bread makes an easy accompaniment.

Plan the cooking time

The listed method takes 24 minutes of timed cooking, plus the time needed to chop the onions, bring the pot up to heat and serve. The full preparation time is not specified.

Have the chopped onions, garlic and sausage ready before you start heating the spices. That makes it easier to add each ingredient in order without leaving the spices unattended.

Recipe notes & tips

• Cut the onions evenly so they soften at a similar rate.
• Keep stirring the spices during their 1-minute toast to prevent them from catching on the pan.
• Use cooked chickpeas, since the brief final simmer is for heating them through rather than cooking them from dry.
• Taste the broth before adding extra salt, particularly if your stock or sausage is already salty.
• If the rice absorbs more liquid than expected, stir in a little hot stock or water before serving.

Variations

• Add chilli: include a pinch of chilli flakes with the other spices for a little heat.
• Use smoked paprika: swap it for the paprika listed to give the broth a smokier note.
• Add greens: stir in chopped spinach during the final few minutes of cooking.
• Try another sausage: use a similar cooking sausage if longaniza is unavailable.
• Use brown rice: allow for a longer cooking time and check the rice before adding the chickpeas.

Common mistakes to avoid

• Burning the spices: stir them constantly and move on after 1 minute.
• Adding dry chickpeas: use cooked chickpeas, because the recipe does not allow enough time to cook dried ones.
• Overcooking the rice: keep the pan covered and check its texture around the end of the 10-minute simmer.
• Salting too early: taste the finished broth first, as the stock and longaniza may already be salty.
• Letting the soup get too thick: stir in a splash of hot stock or water to loosen it.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a little water or stock if the rice has thickened the soup.

Frequently asked questions