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4.72
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14
votes
Smoky Spanish Chickpeas & Rice
Smoked Paprika is the star in this vegan, gluten-free Spanish rice dish that is packed with nutrition AND flavour!
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Course:
Dinner
Cuisine:
spanish
Servings:
4
Calories:
256
kcal
Author:
Karlynn Johnston
Ingredients
2-3
tablespoons
olive oil
1
medium yellow onion peeled and chopped
3
cloves
of garlic minced
1
tablespoon
smoked paprika
1
tablespoon
freeze dried oregano
1
cup
uncooked long grain white rice
1
ounce
can diced tomatoes 540ml/19
2
millilitres
can chickpeas drained and rinsed well
540 /19 oz
1 1/2
cups
vegetable broth
3/4
teaspoon
salt - or to taste
parsley to top if wanted
Instructions
Place the olive oil in a large skillet that has a matching lid.
Add in the onions and fry on medium-high heat until soft and translucent, around 6-7 minutes.
Add in the garlic, sautee for 2-3 minutes, then add in the paprika and oregano. Fry for another 1-2 minutes.
Add in the uncooked rice and fry for 2-3 minutes.
Add in the tomatoes, chickpeas and vegetable broth.
Add salt to taste (this will depend on how salty your broth is to start)
Stir until all ingredients are dispersed evenly throughout the skillet.
Bring to a simmer, then reduce the heat to medium and place the lid on top.
Simmer for 20-22 minutes, then remove the skillet - lid still on!- and let sit for another 5-6 minutes.
Remove the lid, fluff the rice, top with chopped parsley and serve.
Nutrition
Calories:
256
kcal
|
Carbohydrates:
42
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
358
mg
|
Potassium:
155
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1050
IU
|
Vitamin C:
3.4
mg
|
Calcium:
27
mg
|
Iron:
0.9
mg