Spanish Chickpeas and Rice

Name: Spanish Chickpeas and Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: (1.5 cups each)
Ingredients: 2 Tbsp olive oil; 2 cloves garlic; 1/2 Tbsp smoked paprika; 1 tsp cumin; 1/2 tsp oregano; 1/4 tsp cayenne pepper; Freshly cracked black pepper; 1 yellow onion; 1 cup uncooked long grain white rice; 15 oz diced tomatoes, canned; 15 oz quartered artichoke hearts, canned; 19 oz chickpeas, canned; 1.5 cups vegetable broth; 1/2 tsp salt, (or to taste); 1/4 bunch parsley, fresh; 1 lemon, fresh

Source

Recipe originally found at budgetbytes.com

Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Ingredients

Serves

Yields (1.5 cups each) originally (1.5 cups each)

Display Units in Metric

Display Mixed Units

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

Comments & Personal Notes

It took a little longer to cook but was delicious! My 3 yr old wouldn't try it though.

Comment from OrganizedDanie — posted over 8 years ago

double the recipe!

Comment from agrigoli — posted over 8 years ago

It was okay. The flavors were good, but it definitely needed something extra, like chicken or even some toasted slivered almonds.

Comment from Faxy — posted over 8 years ago

Used leftover rice resulting in a really quick meal. Very tasty on a bed of lettuce, topped with cashews!

Comment from agrigoli — posted about 6 years ago

Need to double the spices next time but other than that, my family enjoyed it!

Comment from Heather486 — posted about 5 years ago

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This recipe was originally found at budgetbytes.com.