Spain on a Fork > All Recipes > Main Dishes > Stunning Spanish Rice with Garbanzo Beans & Peas
All Recipes, Main Dishes / July 24, 2020

Stunning Spanish Rice with Garbanzo Beans & Peas

Spain is famously known for making some of the best rice dishes ever, including the almighty seafood paella. However, Spain is more than just Paella when it comes to rice, like this Stunning Spanish Rice with Garbanzo Beans & Peas. This is a simple rice dish, but promises to be one of the best rice dishes you will ever taste.

When I say simple, I mean simple. Minimal prep work and it all comes together in just 30 minutes. The perfect dish for a busy weeknight or for a relaxed weekend lunch next to a bottle of Spanish wine. Plus it’s naturally vegan & gluten free.

What flavors this dish is the Sweet Smoked Spanish Paprika and the Saffron. So make sure to use the highest-quality ingredients you can get. It makes all the difference in this recipe.

TIPS & TRICKS to make this Recipe: I used Spanish round rice, but you can use any rice that you like. Just make sure to check the package instructions for the liquid to rice ratio, as it may be different. I also used jarred (canned) cooked chickpeas, but if you prefer, you can make your own from scratch.

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Stunning Spanish Rice with Garbanzo Beans & Peas

Stunning Spanish Rice with Garbanzo Beans & Peas

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 onion
  • 4 cloves garlic
  • 1/2 tsp sweet smoked Spanish paprika 1.15 grams
  • 1/4 tsp saffron threads .17 grams
  • 1 cup round rice 180 grams
  • 1 1/2 cups canned or jarred cooked chickpeas 280 g / 10 oz
  • 1/4 cup frozen peas 38 grams
  • 3 cups vegetable broth 620 ml
  • pinch sea salt
  • dash freshly cracked black pepper


  1. Add 1 jar or can (280 g / 10 oz) of cooked chickpeas into a sieve and rinse under cold running water, finely mince 4 cloves of garlic and finely dice 1/2 of an onion

  2. Heat a large fry pan with a medium-high heat and add in a generous 2 tbsp of extra virgin olive oil, after 1 minute add in the diced onions and minced garlic, mix with the olive oil, after 3 minutes add in a generous 1/2 tsp of sweet smoked paprika and a 1/4 tsp of saffron threads, quickly mix it all together, then add in 1 cup of round rice, the drained chickpeas, 1/4 cup of frozen peas and season with sea salt & black pepper, mix it all together until well combined, then add in 3 cups of vegetable broth, give it a quick mix and simmer on a medium-high heat

  3. About 12 minutes after adding the broth into the pan and much of it has incorporated into the rice, lower the fire to a low-medium heat and simmer for 2 to 3 minutes or until all the broth has been incorporated into the rice, remove the pan from the heat and transfer into serving dishes, enjoy!

Recipe Notes

Get the High-Quality Saffron Threads I used to make this recipe.

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  1. Patsy

    Hello, thank you for the Spanish rice & garbanzo recipe. I made it with whole grain rice so I browned it and simmered it partially before adding to onion/garlic/spice blend. I cooked some dry garbanzo in advance but they turned mushy by the end. Do you think I could just soak them overnight and put them in to cook w rice? Oh, and I substituted turmeric for saffron as I didn’t have any on hand. It turned out delicious… Thanks again.

    09 . Mar . 2022
    • Spain on a Fork

      Dried chickpeas that have been soaked overnight need to be simmered at least 1 to 2 hours to be cooked, if you add them with the rice, it will overcook and be mushy 🙂 much love

      09 . Mar . 2022

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