Healthy Recipes | Spanich Chickpeas And Rice

I’ll openly admit that I’ve tried to make paella on more than one occasion and failed miserably. It’s probably a combination of not having the right paella pan or not using the correct method, but I can never get it to turn out quite right. That being said, I still love the concept of cooking rice with a bunch of other super flavorful ingredients in one pot, so this Spanish Chickpeas and Rice, which is loosely based on paella, was born. No expensive seafood or saffron, but still tons of flavor in one dish.

I wanted to go vegetarian for this recipe, so I subbed chickpeas for the meat and seafood usually found in paella. I added plenty of spices like smoked paprika, cumin, cayenne, and oregano (flavors you’d normally find in chorizo), to make sure this dish had plenty going on. Artichoke hearts added flavor and texture, and helped make this dish more of a one pot meal than just a rice and bean pilaf. A little fresh lemon on top brightens the whole dish and gives it a slightly summery feel.

You know, I’d like to consider myself a non-whiner when it comes to food preferences. I actually eat very high-protein and low-carb as much as I can when I’m not out and about. My son eats very little dairy, my daughter is picky…you all know this by now. You’ve heard the whines about that.

I should have thrown a cauliflower into the middle of the table and told them to help themselves because it was damn well Mother’s Day, that’s what.

Spanich Chickpeas And Rice

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Servings: 4

Ingredients:

• 1.5 cups vegetable broth
• 1/2 tsp salt (or to taste)
• 1/4 bunch fresh parsley 
• 1 fresh lemon 
• 1 cup uncooked long grain white rice
• 1 15 oz. can diced tomatoes
• 1 15 oz. can quartered artichoke hearts 
• 1 19 oz. can chickpeas 
• 1/2 tsp oregano 
• 1/4 tsp cayenne pepper 
• Freshly cracked black pepper 
• 1 yellow onion
• 2 Tbsp olive oil
• 2 cloves garlic
• 1/2 Tbsp smoked paprika 
• 1 tsp cumin 

Instructions:

1. First, Mince the garlic and add it to a large deep skillet along with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant. Add the smoked paprika, cumin, oregano, cayenne pepper, and some freshly cracked black pepper to the skillet. Stir and sauté the spices in the hot oil for one more minute.
2. Second, Dice the onion and add it to the skillet. Sauté the onion until it is soft and translucent (about 5 min). Add the rice and sauté for 2 minutes more.
3. Next, Drain the chickpeas and artichoke hearts, then add them to the skillet along with the can of diced tomatoes (with juices), vegetable broth, and a half teaspoon of salt. Roughly chop the parsley and add it to the skillet, reserving a small amount to sprinkle over the finished dish. Stir all the ingredients in the skillet until evenly combined.
4. Place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Make sure it's simmering the whole time and adjust the heat up slightly if necessary to keep it simmering.
5. After simmering for 20 minutes, turn the heat off and let it rest for 5 minutes without removing the lid. Finally, remove the lid, fluff with a fork and top with the remaining chopped parsley. Cut the lemon into wedges and squeeze the fresh juice over each bowl.

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