Situated between rolling green hills, olive groves, and breathtaking vineyards, Tuscany has used its deep connection with the land as inspiration to cook simple, rustic & wholesome food. Just like this Tuscan-style loaded chickpeas recipe, where these nutty domes are coated in a cheesy, paprika-infused cream sauce dotted with silky onion & earthy mushrooms. Served with a generous portion of white basmati rice.
Serving guide
Choose your portion size.
RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
MUSHIES & Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion and mushrooms until golden, 5-6 minutes (shifting occasionally).
TUSCAN MOMENT
Add the paprika mix and tomato paste to the pan. Fry until fragrant, 1-2 minutes. Deglaze the pan with a splash of water and mix in the cream. Reduce the heat and simmer until slightly thickened, 3-4 minutes. Mix in the cheese, sun-dried tomatoes, and Chickpeas. Simmer until warmed through, 2-3 minutes. Remove from the heat and season (to taste).
DINNER IS READY
Bowl up the rice, top with the creamy Tuscan loaded Chickpeas, and garnish with a sprinkle of chives. Well done, Chef!
RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
MUSHIES & Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion and mushrooms until golden, 5-6 minutes (shifting occasionally).
TUSCAN MOMENT
Add the paprika mix and tomato paste to the pan. Fry until fragrant, 1-2 minutes. Deglaze the pan with a splash of water and mix in the cream. Reduce the heat and simmer until slightly thickened, 3-4 minutes. Mix in the cheese, sun-dried tomatoes, and Chickpeas. Simmer until warmed through, 2-3 minutes. Remove from the heat and season (to taste).
DINNER IS READY
Bowl up the rice, top with the creamy Tuscan loaded Chickpeas, and garnish with a sprinkle of chives. Well done, Chef!
RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
MUSHIES & Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion and mushrooms until golden, 6-8 minutes (shifting occasionally).
TUSCAN MOMENT
Add the paprika mix and tomato paste to the pan. Fry until fragrant, 1-2 minutes. Deglaze the pan with a splash of water and mix in the cream. Reduce the heat and simmer until slightly thickened, 4-6 minutes. Mix in the cheese, sun-dried tomatoes, and Chickpeas. Simmer until warmed through, 3-4 minutes. Remove from the heat and season (to taste).
DINNER IS READY
Bowl up the rice, top with the creamy Tuscan loaded Chickpeas, and garnish with a sprinkle of chives. Well done, Chef!
RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
MUSHIES & Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion and mushrooms until golden, 6-8 minutes (shifting occasionally).
TUSCAN MOMENT
Add the paprika mix and tomato paste to the pan. Fry until fragrant, 1-2 minutes. Deglaze the pan with a splash of water and mix in the cream. Reduce the heat and simmer until slightly thickened, 4-6 minutes. Mix in the cheese, sun-dried tomatoes, and Chickpeas. Simmer until warmed through, 3-4 minutes. Remove from the heat and season (to taste).
DINNER IS READY
Bowl up the rice, top with the creamy Tuscan loaded Chickpeas, and garnish with a sprinkle of chives. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R190.30
for 4 servings · R47.57 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Button Mushrooms needs 250 gSliced Button Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Grated Italian-style Hard Cheese needs 60 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Cream needs 400 mlFresh Full Cream Milk 2 L 2 L at R40.99 · 20% of packR8.20
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Tomato Paste needs 80 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Sun-dried Tomatoes needs 120 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 8% of packR4.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
Not in the Woolies basket — source these elsewhere:
- Paprika Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tuscan Chickpeas & Rice?
The preparation time for Tuscan Chickpeas & Rice with mushrooms & Italian-style cheese is between 20 and 35 minutes.
What is the total time required to make Tuscan Chickpeas & Rice with mushrooms & Italian-style cheese?
The total time required to make Tuscan Chickpeas & Rice with mushrooms & Italian-style cheese is between 35 and 50 minutes.
How many servings does Tuscan Chickpeas & Rice provide?
4 servings
What are the main ingredients in Tuscan Chickpeas & Rice?
Button Mushrooms, Chickpeas, Fresh Chives, Fresh Cream, Grated Italian-style Hard Cheese, Onion, Onions, Paprika Mix, Sun-dried Tomatoes, Tomato Paste, White Basmati Rice
What is the nutritional information of Tuscan Chickpeas & Rice?
Calories: 904, Carbs: 114 grams, Fat: grams, Protein: 26.5 grams, Sugar: 24.1 grams, Salt: 736 grams
How do I prepare Tuscan Chickpeas & Rice?
DINNER IS READY: Bowl up the rice, top with the creamy Tuscan loaded chickpeas, and garnish with a sprinkle of chives. Well done, Chef! TUSCAN MOMENT: Add the paprika mix and tomato paste to the pan. Fry until fragrant, 1-2 minutes. Deglaze the pan with a splash of water and mix in the cream. Reduce the heat and simmer until slightly thickened, 3-4 minutes. Mix in the cheese, sun-dried tomatoes, and chickpeas. Simmer until warmed through, 2-3 minutes. Remove from the heat and season (to taste). MUSHIES & ONION: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the onion and mushrooms until golden, 5-6 minutes (shifting occasionally). CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Tuscan Chickpeas & Rice?
Button Mushrooms, Chickpeas, Fresh Chives, Fresh Cream, Grated Italian-style Hard Cheese, Onion, Onions, Paprika Mix, Sun-dried Tomatoes, Tomato Paste, White Basmati Rice
How many calories does Tuscan Chickpeas & Rice have?
904 calories
How much fat content does Tuscan Chickpeas & Rice have?
grams