One-Pot Tomato Chickpeas and Rice
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
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Heat a large fry pan with a medium heat and add in the olive oil
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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
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In the meantime, add the jarred chickpeas into a fine sieve and rinse under water
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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
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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)
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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
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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)