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Spanish Chickpeas and Rice

URL: https://www.budgetbytes.com/spanish-chickpeas-and-rice/

Ingredients

The base

  • 2 Tbsp olive oil
  • 2 cloves garlic
  • ½ Tbsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper
  • 1 medium yellow onion
  • 1 cup uncooked long grain white rice

The additions

  • 1 15oz can diced tomatoes
  • 1 15oz can quartered artichoke hearts
  • 1 15oz can chickpeas
  • 1½ cups vegetable broth
  • ½ tsp salt
  • ¼ bunch fresh parsley
  • 1 medium fresh lemon

Instructions

  1. Mince the garlic and sauté in olive oil over medium-low heat until soft.
  2. Add smoked paprika, cumin, oregano, cayenne pepper, and black pepper; stir for one minute.
  3. Dice the onion and add it to the skillet, sauté until soft and translucent.
  4. Add the rice and sauté for 2 minutes more.
  5. Drain chickpeas and artichoke hearts, then add to the skillet with diced tomatoes, vegetable broth, and salt.
  6. Chop the parsley and add most of it to the skillet, reserving some for garnish.
  7. Cover the skillet, bring to a boil, then reduce heat and simmer for 20 minutes.
  8. Turn off the heat and let it rest for 5 minutes without removing the lid.
  9. Fluff the rice with a fork, garnish with reserved parsley, and squeeze lemon juice over the dish.

Nutrition Facts (estimated)

Servings
4
Calories
486
Total fat
11g
Total carbohydrates
83g
Total protein
16g
Sodium
1348mg
Cholesterol
0mg

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