Healthy Recipes | Smoky Spanish Chickpeas & Rice

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This Smoky Spanish Rice & Chickpeas recipe is one of my new favourites! It’s also a great one to break out when you have company that have allergies, or vegan or gluten-free…the list is endless!

You know, I’d like to consider myself a non-whiner when it comes to food preferences. I actually eat very high-protein and low-carb as much as I can when I’m not out and about. My son eats very little dairy, my daughter is picky…you all know this by now. You’ve heard the whines about that.

I wanted to go vegetarian for this recipe, so I subbed chickpeas for the meat and seafood usually found in paella. I added plenty of spices like smoked paprika, cumin, cayenne, and oregano (flavors you’d normally find in chorizo), to make sure this dish had plenty going on. Artichoke hearts added flavor and texture, and helped make this dish more of a one pot meal than just a rice and bean pilaf. A little fresh lemon on top brightens the whole dish and gives it a slightly summery feel.

I’ll openly admit that I’ve tried to make paella on more than one occasion and failed miserably. It’s p
robably a combination of not having the right paella pan or not using the correct method, but I can never get it to turn out quite right. That being said, I still love the concept of cooking rice with a bunch of other super flavorful ingredients in one pot, so this Spanish Chickpeas and Rice, which is loosely based on paella, was born. No expensive seafood or saffron, but still tons of flavor in one dish.

Smoky Spanish Chickpeas & Rice

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 256 Kcal

Ingredients:

  • 2 ml can chickpeas drained and rinsed well 540 /19 oz
  • 1 1/2 cups vegetable broth
  • 3/4 tsp salt - or to taste
  • parsley to top if wanted
  • 2-3 tbsp olive oil
  • 1 medium yellow onion peeled and chopped
  • 3 cloves of garlic minced
  • 1 tbsp smoked paprika
  • 1 tbsp freeze dried oregano
  • 1 cup uncooked long grain white rice
  • 1 oz can diced tomatoes 540ml/19

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Instructions:

  1. First, Place the olive oil in a large skillet that has a matching lid.
  2. Second, Add in the onions and fry on medium-high heat until soft and translucent, around 6-7 minutes.
  3. Next, Add in the garlic, sautee for 2-3 minutes, then add in the paprika and oregano. Fry for another 1-2 minutes.
  4. Add in the uncooked rice and fry for 2-3 minutes.
  5. Add in the tomatoes, chickpeas and vegetable broth.
  6. Add salt to taste (this will depend on how salty your broth is to start)
  7. Stir until all ingredients are dispersed evenly throughout the skillet.
  8. Bring to a simmer, then reduce the heat to medium and place the lid on top.
  9. Simmer for 20-22 minutes, then remove the skillet - lid still on!- and let sit for another 5-6 minutes.
  10. Remove the lid, fluff the rice, top with chopped parsley and serve.




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#healthyrecipes #recipes #food #appetizers #dinner #rice #chickpeas #spanich

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