There’s something special and nostalgic about food that’s passed down through generations. This particular recipe is from my Puerto Rican mama and is a fun twist on her traditional rice and beans, a recipe I grew up on.
When I was visiting her a few weeks ago, she mentioned this new recipe for me to try: chickpeas in sofrito! She said it was absolutely delicious and that the texture of the chickpeas added a unique creamy flavor profile. I told her I would make it as soon as I got home and when I did, I just couldn’t get enough! So of course, I had to share the recipe with all of you.
First, let’s talk about ingredients in chickpeas in sofrito:
Chickpeas (also known as Garbanzo Beans):I use BUSH’S® Garbanzo Beans in this recipe because I know they’re high-quality and delicious. They also have an organic and low-sodium version. YUM.
Sofrito: in Spanish, sofrito means sauce, and it’s very traditional when it comes to Puerto Rican foods. My version is a mixture of garlic, onion, green bell pepper, cilantro and tomato sauce. Some do it with fresh tomatoes and culantro, but this is how I normally make it.
Sazon: Sazon is a very popular Puerto Rican spice. The downside of most sazon is that it contains MSG, so I’ve included a homemade DIY sazon in the notes section of the recipe. I still use packets because they are easy for me to find and the flavors are 100% similar to what I’m used to. It’s really up to your personal preference but there is also one on Amazon without MSG here. ALSO sazon seasoning is literally my favorite thing EVER.
Green pigeon peas: Green pigeon peas are INCREDIBLE and very, very good for you. Unfortunately they are difficult to find. Don’t worry though — if you want to use frozen peas instead that’s totally an option and I’ve included how to use them in the recipe notes section below!
White Basmati Rice: This is our favorite kind to use because of how fluffy the rice gets. It shouldn’t be that difficult to find, but please don’t try and sub another rice. Or if you do, just know that cooking times differ. For instance, brown rice can take up to 45 minutes.
I love to make this and serve with avocado slices and tostones. It’s a delicious plant-based meal that’s easy to meal prep for the week, or serve to a crowd. I hope you love this recipe as much as we do!
See how to make the chickpeas in sofrito:
If you like this recipe, you might also like:
Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
Mom’s Authentic Puerto Rican Rice and Beans
Butternut Squash, Chickpea & Lentil Moroccan Stew
Healing Lemongrass Chickpea Thai Green Curry with Toasted Coconut Brown Rice
Nourishing Yellow Chickpea Pumpkin Curry with Coconut Brown Rice
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 BUSH’S® Garbanzo Beans, 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** (see note in recipe for a sub)
- 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 beans 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 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.
Recipe Notes
*IF YOU WANT TO MAKE HOMEMADE SAZON:
If you want you can make homemade sazon! This is an excellent, flavorful option to have at home. For this entire recipe you will need the following: 1/2 tablespoon ground coriander, 1/2 tablespoon ground cumin, 1/2 tablespoon ground annatto seeds (or sub turmeric), 1/2 tablespoon garlic powder, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. Mix together everything in a small bowl. For the chickpeas you'll need 1 tablespoon and for the rice you'll need 1 tablespoon of this DIY sazon spice mixture.
**NOTE IF YOU DO NOT HAVE PIGEON PEAS FOR THE RICE:
If you do not have pigeon peas, which are traditional, you can use green peas instead. Simply increase the water in the recipe by ½ cup (so you’d have 3 ½ cups total). After you bring water to a boil you can add 1 cup of frozen peas and the rice.
Recipe by: Monique Volz // Ambitious Kitchen Photography by: Yoga of Cooking
54 comments
Yum! Can’t wait to try this!
Yum! Can’t wait to try this!
Hope you love it!
please send posts
please send posts
I love this for two reasons, 1) it looks really good and 2) it looks really easy to make so I can’t mess it up haha Thank you!
Absolutely! The recipe video helps, too. Enjoy!
I made this last night, using the spice recipe supplied…. was so easy and delicious, even my meat eating husband went back for seconds. I think I might try adding a chicken layer for him next time. Will def make again and maybe try find the spice mix
Perfect! Glad you both loved it. This would be delicious with chicken, too.
I’m trying to incorporate more plant-based meals into my week. I love the complexity of the flavors in this recipe. Can’t wait to give it a try.
This one’s a wonderful plant-based dinner. Hope you love it!
I’m trying to incorporate more plant-based meals into my week. I love the complexity of the flavors in this recipe. Can’t wait to give it a try.
This one’s a wonderful plant-based dinner. Hope you love it!
This was fantastic! I think I like the pinto beans version a little better, but this was great because it was time saving. Perfect vegan dinner!
Glad you enjoyed! The chickpeas are a great time saver 🙂
This was fantastic! I think I like the pinto beans version a little better, but this was great because it was time saving. Perfect vegan dinner!
Glad you enjoyed! The chickpeas are a great time saver 🙂
I just made this tonight and I’m in love. Tastes just like my mom’s cooking! Amazing recipe!
So happy to hear that! Mom’s know best 🙂
I just made this tonight and I’m in love. Tastes just like my mom’s cooking! Amazing recipe!
So happy to hear that! Mom’s know best 🙂
Yum! Made this for dinner tonight. Made the spice mix myself and used frozen green peas – appreciate the alternatives but look forward to also trying it with the authentic ingredients! Added some spinach to the chickpeas for some extra greens. Love a flavourful but easy plant-based meal. Thank you!
Perfect! One of my favorite plant-based dinners. Glad you enjoyed!
Yum! Made this for dinner tonight. Made the spice mix myself and used frozen green peas – appreciate the alternatives but look forward to also trying it with the authentic ingredients! Added some spinach to the chickpeas for some extra greens. Love a flavourful but easy plant-based meal. Thank you!
Perfect! One of my favorite plant-based dinners. Glad you enjoyed!
Made this last night, my sister is in love with it! I used regular peas instead of the special ones and it was great! It also made WAY more rice than I was anticipating lol but is that ever a bad thing? Thank you!
So glad you guys loved it! Extra rice is great for meal prep 😉
Do you have a healthy recipe for tostones without frying in oil, baked maybe? We’re making your beans and rice for the Super bowl, can’t wait!
I need to put one on the blog! Hope everyone loves this for the big game 🙂
Do you have a healthy recipe for tostones without frying in oil, baked maybe? We’re making your beans and rice for the Super bowl, can’t wait!
I need to put one on the blog! Hope everyone loves this for the big game 🙂
There is no way I am finding the pigeon peas where I live nor can I order them. The only way I will eat regular peas is in eggplant bharta, I know I am weird. I was wondering if there are any other sub ideas for peas that would be close? Would corn be weird?
I think corn would be great! 🙂 Or you can simply leave it out entirely.
I actually made this last night and I did some research on pigeon peas and decided to try green lentils. I used about a cup and a half, and then added a little salt and little water to make up for the water in the can. It was awesome! The only question I had was how far do I reduce the sauce? It reminded me of making Chana Masala in which I reduce down until it is pretty thick. The recipe calls for you to put extra sauce when you serve, I was just a little confused, but regardless was really good.
The recipe doesn’t call for you to put extra sauce in, it’s only if you feel like you reduced it too much! Cooking is all about experimenting, so if you want it saucier you can add more water/broth, or you can leave it thick — just depends on what you like!
Hola Monique! I have made this recipe several times & it’s been delicious! My family loved it, but what if I wanted to add meat to the arroz con gandules? Any recommendations? Thanks!
So glad you like it! Try this one for a great meat option: https://www.ambitiouskitchen.com/puerto-rican-chicken-and-rice-arroz-con-pollo/
This is an amazing bowl of goodness, I can’t stop eating it! Thank you for sharing an easy and very tasty recipe!
So happy to hear that! One of my all time favorites, too 🙂
This was absolutely delicious!
So glad you enjoyed the recipe, Linda!
The chickpeas were AMAZING! I didn’t expect them to be so savory and delicious. Thank you, this will be in my regular rotation for sure.
So happy you loved them! One of my favs 🙂
I love this recipe. It tastes and smells amazing. One of my go-tos for meal prepping for work lunches. I’m not sure about some of the quantities, though. Two cups makes A LOT of rice, so I learned to cut that in half. Also, the 2 ½ cups of broth makes my chickpeas more of a soup, so I end up boiling off the excess liquid. Not sure if I’m doing something wrong or if the quantities might be off. Either way, still a favorite.
So glad you love this one! You can absolutely create a thicker sauce for the chickpeas by simmering for longer if you’d like!
Super easy, quick, and yummy!!! It makes me miss New York and my mom’s home cooking (we live in Israel now). All I’m missing are tostones. I have yet to find good ones here. Thanks again for a great recipe!
So happy you found this recipe! Just like my mom’s cooking, too 🙂 always looking for good tostones!
really enjoyed this dish. it’s tasty, easy to cook and i have all the ingredients at hand. thanks for the recipe. i’m sure i’ll be making it again soon.
So happy to hear that!
This sounds delicious. One question, the gandules?
They’re pigeon peas 🙂
I LOVE THIS!! Can I freeze leftovers? There’s A LOT left…
So glad you love it! And yes, this will freeze well 🙂
Made these as a side to roasted chicken, and the chickpeas stole the show. Amazing flavor. Easy recipe to follow. Easy to make for baby led weaning too!