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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.