Classic Spanish Chickpeas and Rice | An Iconic Recipe from Cádiz Spain

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and cook faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher and can be cost-effective.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa offers more protein while bulgur is often cheaper.

Finely chop one small onion.

Roughly chop four large cloves of garlic.

Finely chop one small green bell pepper.

Finely grate two tomatoes.

Drain two cans of chickpeas into a colander and rinse them under cold running water.

Heat a large fry pan over medium heat.

Add two tablespoons of extra virgin olive oil to the pan.

After a couple of minutes, add in the chopped onion, garlic, and bell pepper (not the grated tomato).

Mix the vegetables continuously while sautéing for 4-5 minutes until lightly sautéed.

Add in the grated tomato and mix until well combined, then simmer for a couple of minutes without mixing.

After about three minutes, when the grated tomato has thickened, add in half a cup of white wine.

If not using wine, substitute with any broth and add a squeeze of fresh lemon juice.

Pinch in a quarter teaspoon of saffron threads and mix quickly, then simmer for a couple of minutes without mixing.

After 2-3 minutes, when the alcohol has cooked off and the mixture has reduced by half, add in the drained chickpeas and 2.5 cups of water.

Season generously with sea salt and freshly cracked black pepper, and add one bay leaf.

Turn the heat to high and gently mix to bring to a boil.

Measure half a cup of long grain rice and rinse it under cold running water until it runs clear (about 1-2 minutes).

Once the water comes to a boil, add in the rice and give it one final mix to evenly distribute the ingredients.

Place a lid on the pan, lower the heat to low medium, and simmer for about 15 minutes or until the rice is cooked through.

Check the package instructions for the rice to ensure perfect timing.

After 15 minutes, remove the pan from heat and transfer some of the mixture into a shallow bowl.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary