Baked Rice With Chickpeas and Potatoes

Last week I was going to make paella but made fideuá instead. Today I made baked rice with some unusual ingredients: chickpeas and potatoes. Once again, I adapted this recipe Arroz al Forno from The Cuisines of Spain by Teresa Barrenechea. I did not use morcilla because I don't have them (I don't like them!). This baked rice is garlicky and delicious, with different textures and flavors, I love it!

Arroz Al Forno
½ pound chickpeas, washed, soaked in water overnight, and drained
4 cups chicken stock
1 teaspoon sea salt
pinch of saffron threads
½ cup olive oil
1 head garlic, unpeeled, halved crosswise
2 small potatoes, cut into ½ inch pieces
1 3-oz chorizo, cut into ½ inch slices
1 3-oz morcilla, cut into ½ inch slices
1 green bell pepper, seeded and halved
1½ cups rice

• In a saucepan, bring the stock to a boil, add chickpeas and boil for 1 hour in medium-low heat. Strain, set chickpeas aside, reserve 3 cups of liquid and add the salt and saffron.
• In a large pan or paella pan, heat ¼ cup olive oil, add the garlic, fry for 5 minutes until golden brown. Remove and set aside. Add the potatoes to the pan and fry until golden brown, set aside. Fry the chorizo and morcilla for 5 minutes. Remove and set aside.
• Preheat oven to 500°F.
• Discard all the oil and add another ¼ cup oil to the pan, fry the green pepper just to flavor the oil, remove and save for another dish. Saute the tomato for 1 minute, add the potatoes, chickpeas, and sausages, stir fry for 2 minutes. On high heat, add the 3 cups liquid 1 cup at a time, stirring after each addition. When all the liquid has been added and the mixture begins to boil, add the rice and mix well. Cook for 5 to 10 minutes until the rice begins to absorb the liquid.Put the reserved garlic in the center of the pan and transfer the pan to the oven.
• Bake for about 15 minutes . Remove from oven, cover with a lid and let rest 5 minutes before serving.