These Creamy Garlic Chickpeas with Rice are what simple and delicious food is all about. We’re talking a ton of great flavors, simple everyday ingredients and all done in about 30 minutes. Serve them next to a crunchy baguette and a bottle of Spanish white wine from La Rioja for an incredible meal.
To make this recipe, I used canned chickpeas. But you can use any other type of canned bean you like. You can also use dried beans. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.
For the rice, I used long-grain rice. But you can use any rice you like. Just make sure to check the rice package instructions, as the liquid to rice ratios and cooking times will vary from the recipe card below.
TIPS & TRICKS to Make this Recipe: You can serve this dish warm or even at room temperature. It will hold for up to 3 to 4 days in the fridge in an airtight container. When reheating, you can add in some more milk or broth to bring back the creaminess in the chickpeas.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)
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Watch the Video Below on How to Make CREAMY Garlic Chickpeas with Rice
CREAMY Garlic Chickpeas with Rice
Ingredients
FOR THE RICE
- 1 cup long grain rice 190 grams
- 1 1/2 cups water 360 ml
- sea salt
FOR THE CREAMY GARLIC CHICKPEAS
- 3 tbsp extra virgin olive oil 45 ml
- 1 small onion
- 6 cloves garlic
- 2 tbsp all purpose flour 16 grams
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp ground cumin 1.50 grams
- 1 cup low-fat milk 240 ml
- 1 cup vegetable broth 240 ml
- 2 cans chickpeas (garbanzo beans) 15.5 oz / 440 grams each
- 2 tsp lemon juice
- sea salt & black pepper
Instructions
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Add the rice into a fine sieve, rinse under water until it starts running clear underneath, about 1 to 2 minutes, then add the rice into a sauce pan, along with the water and season with sea salt, heat it with a high heat
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Once it comes to a boil, gently mix the rice, then place a lid on the pan and lower to a low heat
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In the meantime, heat a large fry pan with a medium heat and add in the olive oil
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While the oil is heating, finely chop the onion and roughly chop the garlic
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Add the onion and garlic into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the flour, mix continuously for 1 to 2 minutes, then add in the paprika and cumin, quickly mix together, then add in the milk and broth, continue to gently mix together
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Once the creamy sauce has slightly thickened, about 3 to 4 minutes, add in the chickpeas (drained and rinsed), lemon juice and season with sea salt & black pepper, mix together, then lower to a low heat
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After cooking the rice for 15 to 18 minutes and it's cooked through (check package instructions on the rice you are using), remove the rice from the heat, let it sit with the lid on for a couple of minutes, then gently fluff the rice with a fork
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Transfer some of the rice into a shallow bowl, then grab the simmering chickpeas and add some next to the rice, garnish with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order when you Purchase through this Link)
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Me
24 . Oct . 2024Absolutely delicious! Quick, easy, and full of flavor. I’ll definitely be making this often. Thank you for the recipe!
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
24 . Oct . 2024Rose
01 . Oct . 2024Made this for lunch today. I’m amazed that such simple pantry items can taste so good. And I’m thinking this has to no more than $2 a serving?! I love what you can do with a can of chickpeas. Thanks so much for sharing this recipe.
Spain on a Fork
Glad you enjoyed it! Thanks for the comment 🙂 Much love
02 . Oct . 2024Joe
22 . Sep . 2024Great recipe. So easy to make and so tasty. Was looking for a non-meat din er for a lazy Friday when your video showed up on my YouTube feed. Glad it did. This will be added to my rotation!
Rene
21 . Sep . 2024Really nice! I used oat milk and smoked Spanish paprika since that is what I had. TY
Spain on a Fork
Sounds great! Glad you enjoyed it 🙂 Much love
21 . Sep . 2024Mel
Would never have thought if this recipe . As I am a lover of chickpeas , this i definitely going on the list for next weeks dinners . Muchas Gracias Amigo .
21 . Sep . 2024Spain on a Fork
Sounds great! Hope you enjoy 🙂 Much love
21 . Sep . 2024Wolma
Thank you so much for these delicious recipes.
So delicious and handy that I always have these ingredients in my cupboard.
I LOVE Spanish tapas . I have “Tapas Time “occasions – created during Covid when we were restricted to how many people we could have in our houses. ,”Tapas Time”could even be held outdoors with your fabulous recipes.
PS How do you keep your stainless steel sink so beautiful?
Cheers
20 . Sep . 2024Wilma
Spain on a Fork
I use a steel cloth and soap to keep the sink clean and shiny 🙂 Thanks for the comment! Much love
21 . Sep . 2024Colin
20 . Sep . 2024Another winner. 🙂 Vegetarian here so always grateful for this type of recipe!
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
21 . Sep . 2024