Mama's Chickpea in Sofrito with Arroz con Gandules

Ingredients

• For the sofrito (for the chickpeas):
• 2 teaspoons olive oil
• ½ cup very finely diced yellow onion
• ½ cup very finely diced green bell pepper
• 1/3 cup finely diced cilantro
• 3 cloves garlic, minced
• 1 cup tomato sauce (from one 15 oz can -- reserve extra sauce for rice)
• 3 teaspoons (2 packets) Sazon (see note in recipe for how to make your own)
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 2 ½ cups low sodium vegetarian broth (or water)
• For the rice:
• 2 teaspoons olive oil
• 1/3 cup very finely diced yellow onion
• 1/3 cup very finely diced green bell pepper
• ¼ cup finely diced cilantro
• 2 cloves garlic, minced
• ½ cup no salt added tomato sauce
• 3 teaspoons (2 packets) sazon seasoning (see note in recipe for how to make your own)
• 1 (15 oz) can green pigeon peas*
• 3 cups water
• 2 cups basmati white rice
• To garnish:
• Extra fresh chopped cilantro
• Avocado slices
• Tostones

Instructions

• First make your Sofrito: Sofrito in Spanish means sauce -- very traditional in many of the main staple foods in Puerto Rico: Add olive oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green bell pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 2-4 minutes. Bring heat to low and add tomato sauce, sazon and simmer for 2-3 minutes until sauce comes together. 
• Add in the chickpeas and broth and simmer uncovered over low heat while you cook the rice, stirring occasionally, so that the spices infuse with the beans. If you notice the liquid getting too low, it probably means you were simmering at too high of a heat, but no worries you can simply add another ½ cup water or broth.
• While the chickpeas are simmering with sofrito, start making the rice: Add oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 2-4 minutes. Bring heat to medium-low and add tomato sauce, sazon and simmer for 2 minutes until sauce comes together. 
• Next add in entire can of pigeon peas (with the liquid -- DO NOT DRAIN) add 3 cups water, and bring to a boil. Once it boils, stir in 2 cups of rice, cover, reduce heat to low and simmer 20 minutes or until rice is tender.
• Taste both the rice and the chickpeas and adjust seasonings as necessary, including adding more salt.
• How to serve: add rice and beans to a bowl with extra sauce from the beans, garnish with cilantro and a few avocado slices -- serve with tostones if you’re feeling like a true Puerto Rican! Serves 4-6.