Servings
Font
Back
0 from 411 votes

Spanish Chickpeas and Rice

This one pot Spanish Chickpeas and rice has big flavor thanks to liberal dose of spices, artichoke hearts, and fresh lemon. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 (1.5 cups each)
Calories: 48625 kcal
Cuisine: International , Vegetarian , Vegan , gluten-free

Ingredients

  • 2 Tbsp olive oil $0.32
  • 2 cloves garlic $0.16
  • 1/2 Tbsp smoked paprika $0.15
  • 1 tsp ground cumin $0.10
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp cayenne pepper $0.02
  • freshly cracked black pepper $0.05
  • 1 yellow onion $0.36
  • 1 cup uncooked long grain white rice $0.33
  • 1 15oz. can diced tomatoes $0.79
  • 1 15oz. can quartered artichoke hearts $2.50
  • 1 15oz. can chickpeas $1.89
  • 1.5 cups vegetable broth* $0.18
  • 1/2 tsp salt (or to taste) $0.02
  • 1/4 bunch fresh parsley $0.22
  • 1 Fresh Lemon $0.25

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  • *I use Better Than Bouillon soup base to make my broth.

Nutrition Information

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%)

Nutrition Facts

Serving: 4(1.5 cups each)

Amount Per Serving

Calories 48625

% 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.