Smoky Spanish Rice & Chickpeas

Name: Smoky Spanish Rice & Chickpeas
Prep time: 10 min
Cook time: 25 min
Yield: 6 servings
Ingredients: 2 (540 ml/19 oz) can chickpeas, drained and rinsed well; 1 (540ml/19 oz) can diced tomatoes; 3 cloves of garlic, minced; 2-3 tbsp olive oil; 1 tbsp freeze dried oregano; parsley to top if wanted; ¾ tsp salt - or to taste; 1 tbsp smoked paprika; 1½ cups vegetable broth; 1 cup uncooked long grain white rice; 1 cup uncooked long grain white rice; 1 medium yellow onion, peeled and chopped

Cook: 25 min

Prep: 10 min

Ready: 35 min

Servings: 6 servings

Calories: 425.04

Ingredients

1 2 (540 ml/19 oz) can chickpeas, drained and rinsed well
2 1 (540ml/19 oz) can diced tomatoes
3 3 cloves of garlic, minced
4 2-3 tbsp olive oil
5 1 tbsp freeze dried oregano
6 parsley to top if wanted
7 ¾ tsp salt - or to taste
8 1 tbsp smoked paprika
9 1½ cups vegetable broth
10 1 cup uncooked long grain white rice
11 1 cup uncooked long grain white rice
12 1 medium yellow onion, peeled and chopped

Directions

1
Place the olive oil in a large skillet that has a matching lid.
2
Add in the onions and fry on medium-high heat until soft and translucent, around 6-7 minutes.
3
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)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.
7
Remove the lid, fluff the rice, top with chopped parsley and serve.

Nutrition per serving

425.04 Calories

77.26g Carbs

12.7g Protein

8.01g Fat

Allergens

milk egg fish wheat soy shellfish peanuts

Smoky Spanish Rice & Chickpeas

Directions

Nutrition per serving

Tags

Allergens