Directions:
- Put the rice into a pan and pour over 700ml cold water. Bring to the boil and simmer for 20 minutes, or until the rice is tender and the water has been fully absorbed.
- Meanwhile, heat the oil in a pan and cook the chorizo and onion for 5-6 minutes or until the onion is soft.
- Add the chickpeas and tomatoes and cook for another 3-4 minutes or until the tomatoes start to soften and the chickpeas are heated through. Stir through the cooked rice and spoon into four bowls to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1104.18 Kcal (4623 kJ) | ||
| Calories from fat | 201.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.38g | 34% | |
|---|---|---|---|
| Cholesterol | 2.5mg | 1% | |
| Sodium | 240.33mg | 10% | |
| Potassium | 1994.69mg | 42% | |
| Total Carbs | 172.13g | 57% | |
| Sugars | 25.91g | 104% | |
| Dietary Fiber | 25.03g | 100% | |
| Protein | 50.98g | 102% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 12.4mg | 69% | |
| Calcium | 114.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 287.06 Kcal (1202 kJ) | ||
| Calories from fat | 52.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.82g | 34% | |
|---|---|---|---|
| Cholesterol | 0.65mg | 1% | |
| Sodium | 62.48mg | 10% | |
| Potassium | 518.57mg | 42% | |
| Total Carbs | 44.75g | 57% | |
| Sugars | 6.74g | 104% | |
| Dietary Fiber | 6.51g | 100% | |
| Protein | 13.25g | 102% | |
| Vitamin C | 3.3mg | 21% | |
| Iron | 3.2mg | 69% | |
| Calcium | 29.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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