Tacu tacu is one of the most simple and delicious dishes of Peruvian cuisine. It was invented by the black Africans brought during colonial times to work as slaves on the coastal plantations, and was originally made with leftover beans and rice, making it a very economical and nutritious dish.
Tacu tacu is usually served with fried eggs and bananas, fried tenderloin beef or even foie gras.
Peruvian Tacu Tacu recipe – 195 calories
1 cup chickpeas
1 tablespoon olive oil
3 garlic cloves
1 cup sweet onion
1 cup brown rice
1/4 teaspoon salt (or to taste)
pepper (to taste)
1. Cover the chickpeas with water and cook for about 1 hour (until done), adding more water if needed.
2. Cook the rice in 2 1/2 cups water for about 40 minutes.
3. When the rice and chickpeas are almost done, saute the onions and garlic in a large pan until the onions are soft.
4. Drain the chickpeas; stir the rice and chickpeas into the sauteed garlic and onions.
5. Add salt and pepper to taste; serve.
Nutritional information for one serving:
Calories from fat: 32
Total fat: 3.6g
Total carbs: 36.1g
Dietary fiber: 3.2g
WW points: 4
Photo credit: veegkitchen57
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