Every time I whip up this Spanish Chickpeas and Rice dish, I’m reminded of that tiny tapas bar I stumbled upon in Barcelona—its aroma instantly transports me back. It’s one of those meals that wraps you in a warm hug, with its vibrant spices and hearty ingredients. And, oh, the colors! It’s like a sunset on your plate, bursting with reds, yellows, and greens that make you almost forget it’s just dinner.
Steps
- Finely chop the garlic cloves and heat in a large deep skillet with olive oil over medium-low heat for 1-2 minutes until fragrant. Dice the onion while the garlic is cooking.
- Add smoked paprika, cumin, oregano, cayenne pepper, and freshly cracked black pepper to the skillet. Stir and cook the spices for about a minute to enhance their flavors.
- Add the diced onion to the skillet and continue to cook until it becomes soft and translucent, which should take about 5 minutes.
- Mix in one cup of uncooked long-grain white rice and cook for an additional two minutes. The rice should begin to make crackling sounds as it toasts.
- Drain the chickpeas and artichoke hearts, then add them to the skillet along with the can of diced tomatoes, including the juices.
- Pour in the vegetable broth and roughly chop some parsley, saving a portion for garnish. Stir all ingredients in the skillet until well combined.
- Cover the skillet with a lid and increase the heat to medium-high until it reaches a boil. Lower the heat to a simmer and cook for 20 minutes, ensuring it simmers throughout.
- After 20 minutes, turn off the heat but leave the lid on for an additional 5 minutes. Then, fluff the rice with a fork and sprinkle with the reserved parsley.
- Cut the lemon into wedges and squeeze fresh juice over each serving for added brightness. Your Spanish Chickpeas and Rice is ready to be enjoyed!
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Freshly cracked black pepper to taste
- 1 yellow onion, diced
- 1 cup uncooked long grain white rice
- 1 (15 oz) can diced tomatoes with juices
- 1 (15 oz) can quartered artichoke hearts, drained
- 1 (15 oz) can chickpeas, drained
- 1.5 cups vegetable broth
- 1/2 teaspoon salt, or to taste
- 1/4 bunch fresh parsley, roughly chopped
- 1 fresh lemon, cut into wedges
Nutritional Values
Calories: 1945kcal | Carbohydrates: 332.12g | Protein: 64.32g | Fat: 43.92g | Sodium: 5393.72mg | Fiber: 61.12g
FAQ
- Can I freeze the Spanish Chickpeas and Rice dish?
- Absolutely! This recipe is very suitable for freezing. Ensure you portion the dish into individual serving containers, allow it to cool completely in the refrigerator first, and then move it to the freezer. It will remain fresh for about 4-5 days in the fridge, or up to 3 months in the freezer.
- What type of skillet is best for cooking this dish?
- It’s crucial to use a heavy, thick pan for one-pot meals like this to ensure even heat distribution. Thin cookware might result in unevenly cooked rice. A sturdy stainless steel deep skillet is a great choice, or you might consider a more budget-friendly covered fry pan.
- Is this dish suitable for vegetarians?
- Yes, this recipe is vegetarian-friendly. It uses chickpeas as a substitute for the meat or seafood typically found in paella, accompanied by spices that add a chorizo-like flavor, making it a flavorful vegetarian option.
- Can I prepare this recipe in a rice cooker?
- Definitely! The Spanish Chickpeas and Rice can be adapted for a rice cooker. Follow the same ingredient list and proportions, and let the rice cooker handle the cooking process.
- What can I serve alongside Spanish Chickpeas and Rice?
- A great side dish to accompany this meal is Lemon Pepper Zucchini, which complements the flavors of the Spanish Chickpeas and Rice beautifully.
Tips
- Toast the Spices and Rice: Before adding liquids, sauté the spices and rice in hot oil. This step enhances the flavors by toasting the spices and gives the rice a slight nutty taste, which adds depth to the overall dish.
- Use a Heavy Skillet: To ensure even cooking, use a thick, heavy-bottomed skillet. This prevents uneven heat distribution, which can lead to rice being inconsistently cooked.
- Simmer and Rest: After reaching a boil, let the dish simmer on low heat for 20 minutes. Allow it to rest for an additional five minutes with the lid on. This resting period helps the flavors meld and ensures the rice absorbs all the liquid properly.
- Enhance with Fresh Lemon Juice: Before serving, squeeze fresh lemon juice over the dish. This brightens the flavors and adds a refreshing contrast to the spices, making the meal feel lighter and more vibrant.
Equipment
- Large Deep Skillet with Lid: A thick, heavy skillet is essential for even cooking in one-pot dishes like this. Options include the OXO stainless steel deep covered skillet or a Covered Fry Pan from Calphalon.
- Rice Cooker: If you choose to make this dish in a rice cooker, you may need to purchase one if you don’t already own it.
