Chickpea stew with rig

Every chef has his own little secrets to make his dish perfect and a real pleasure for the eyes and palate ... my little secret is in the new foundation!

Preparation steps

Fry the finely chopped onion in olive oil until soft (if necessary, cover with a little water). Add sliced carrots and sauté for a few minutes.
Add the cooked chickpeas and bay leaf, pour over the water, then stir in the mashed tomatoes and vegetable stock. When it boils, cook for 10-15 minutes.
Remove the bay leaf and beat with a stick mixer for a few turns. If necessary, add salt and pepper and stir in sliced rice.

Serving

Serve the stew with grated Parmesan cheese.

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