One-Pot Tomato Chickpeas and Rice | Seriously Good Pantry Staple Recipe

This one-pot tomato chickpeas and rice is what honest home cooking is all about. We’re talking basic pantry staples, super easy to make, and done in about 40 minutes. Serve it next to a crunchy baguette, a garden salad, and a bottle of Spanish wine for a quick and delicious meal.

To make this recipe, I used Spanish short-grain rice. Which is similar to Arborio rice. You can use any rice you like. Just make sure to check the package instructions. That way, you get your liquid-to-rice ratios and cooking times right on the money. I added in a little extra liquid, which gives the dish a slightly creamy texture.

As for the chickpeas, I used jarred chickpeas. Which are the same thing as the canned ones. You can also use dried chickpeas if you prefer. Just soak them overnight in plenty of water. Then simmer the following day for 1 to 2 hours or until just tender.

TIPS & TRICKS to Make this Recipe: You can serve this dish warm or at room temperature. It will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months. Just add in some liquid when reheating if it looks too dry.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SPANISH PAPRIKA (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make One-Pot Tomato Chickpeas and Rice

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One-Pot Tomato Chickpeas and Rice

Course Main Course

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 416 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium yellow onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/4 tsp crushed red pepper 0.65 grams
• 1 can diced tomatoes (crushed tomatoes) 15 oz / 425 grams
• 1 jar cooked chickpeas (same as canned) 11 oz / 290 grams
• 3 1/2 cups vegetable broth 840 ml
• 1 cup short-grain rice 190 grams
• 1/4 cup grated Manchego cheese 30 grams
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 4 minutes, add in the paprika and crushed red pepper, quickly mix together, then add in the canned diced tomatoes, and season with salt & pepper, mix together, and then simmer

3. In the meantime, add the jarred chickpeas into a fine sieve and rinse under water

4. After simmering the canned tomatoes for about 4 minutes, add in the rinsed chickpeas and the vegetable broth, raise to a high heat, and give it a gentle mix

5. When it comes to a boil, add in the rice, give it a mix, then place a lid on the pan and lower to a low heat; simmer until the rice is just cooked through (check rice package instructions)

6. Once the rice is just cooked, remove the lid and turn off the heat, add in the grated cheese, and mix together until well mixed

7. Serve directly out of the pan and garnish with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)

Nutrition Facts

One-Pot Tomato Chickpeas and Rice

Amount Per Serving

Calories 416 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 8mg3%

Sodium 666mg29%

Potassium 416mg12%

Carbohydrates 61g20%

Fiber 7g29%

Sugar 6g7%

Protein 10g20%

Vitamin A 897IU18%

Vitamin C 13mg16%

Calcium 151mg15%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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