Baked rice

The chickpeas are left to soak all night. The next day, wash them and cook them with water and garlic (a head of garlic to add flavor) for 1 hour. Then reserve everything including the water.

Fry the peppers, blood sausage and potatoes lightly with AOVE to give them some color. Set aside.

With the same oil, fry the meat until golden brown. At this point, the tomato can be fried and set aside.

Add the chickpeas, turmeric and salt to the pot. With the water used to cook the chickpeas and garlic, set aside twice as much water as rice and add it to the pot. Heat over high heat until it boils and then lower to a simmer for 15 minutes.

While the previous step is being done, preheat the oven 250 degrees and add the rice to an earthenware casserole. Add everything to the casserole and leave 35-45 minutes in the oven depending on the power.