Spanish Chickpeas and Rice
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 (1.5 cups each)
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Calories
48625 kcal
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Cuisine
International, Vegetarian, Vegan, gluten-free
Spanish Chickpeas and Rice
Description
This recipe begins by sautéing garlic and a blend of smoked paprika, cumin, oregano, cayenne pepper, and black pepper in olive oil to release their aromas. Onion is then softened before adding the rice to toast slightly, enhancing its nutty undertone.
Chickpeas, quartered artichoke hearts, diced tomatoes with their juices, vegetable broth, and salt are added to the skillet. Fresh parsley is stirred in near the end for brightness. The mixture is brought to a boil, then covered and simmered on low heat until the rice is tender and liquid absorbed.
The result is a savory, textured rice dish with hearty beans and vegetables, accented by warm, smoky spices. It works as a satisfying vegetarian main or side dish. A fresh lemon squeezed over before serving lifts the flavors with subtle acidity.
Using a quality vegetable broth, such as Better Than Bouillon, enhances the depth of flavor. Adjust salt to preference and finish with reserved parsley for garnish.
Ingredients
- 2 Tbsp olive oil $0.32
- 2 cloves garlic $0.16
- 1/2 Tbsp smoked paprika $0.15
- 1 tsp cumin $0.10, ground
- 1/2 tsp oregano $0.05, dried
- 1/4 tsp cayenne pepper $0.02
- black pepper $0.05, freshly cracked
- 1 yellow onion $0.36
- 1 cup long grain white rice $0.33, uncooked
- 1 oz. can diced tomatoes $0.79
- 1 oz. can artichoke hearts $2.50, quartered
- 1 oz. can chickpeas $1.89
- 1.5 cups vegetable broth $0.18
- 1/2 tsp salt $0.02, or to taste
- 1/4 bunch parsley $0.22, fresh
- 1 lemon $0.25, fresh
Instructions
- Mince the garlic and add it to a large deep skillet along with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant. Add the smoked paprika, cumin, oregano, cayenne pepper, and some freshly cracked black pepper to the skillet. Stir and sauté the spices in the hot oil for one more minute.
- Dice the onion and add it to the skillet. Sauté the onion until it is soft and translucent (about 5 min). Add the rice and sauté for 2 minutes more.
- Drain the chickpeas and artichoke hearts, then add them to the skillet along with the can of diced tomatoes (with juices), vegetable broth, and a half teaspoon of salt. Roughly chop the parsley and add it to the skillet, reserving a small amount to sprinkle over the finished dish. Stir all the ingredients in the skillet until evenly combined.
- Place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Make sure it's simmering the whole time and adjust the heat up slightly if necessary to keep it simmering.
- After simmering for 20 minutes, turn the heat off and let it rest for 5 minutes without removing the lid. Finally, remove the lid, fluff with a fork and top with the remaining chopped parsley. Cut the lemon into wedges and squeeze the fresh juice over each bowl.
Notes
- Using a good-quality vegetable broth base like Better Than Bouillon improves flavor.
- Reserve some fresh parsley leaves to sprinkle over the finished dish for color and brightness.
- The lemon adds a fresh acidic contrast; add after cooking just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(1.5 cups each)
Amount Per Serving
Calories 48625 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 486.25kcal | 24% |
| Carbohydrates | 83.03g | 28% |
| Protein | 16.08g | 32% |
| Fat | 10.98g | 17% |
| Sodium | 1348.43mg | 56% |
| Fiber | 15.28g | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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