One-Pot Tomato Chickpeas and Rice | Seriously Good Pantry Staple Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water is a budget-friendly alternative, though it lacks flavor.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often cheaper and provide a similar texture.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Bulgur is typically less expensive and cooks quickly.

Heat a large fry pan over medium heat and add 3 tablespoons of extra virgin olive oil.

Finely chop one medium-sized yellow onion and roughly chop six cloves of garlic.

Add the chopped onion and garlic into the hot fry pan, mixing to coat in the olive oil and sauté for about 4 minutes until the onion is slightly translucent and the garlic is fragrant.

Add 1 teaspoon of sweet smoked Spanish paprika and 1/4 teaspoon of crushed red pepper to the pan, mixing quickly to avoid bitterness.

Add a 15 oz can of diced tomatoes to the pan, seasoning with sea salt and freshly cracked black pepper, and mix well. Simmer for a few minutes.

Drain one jar of cooked chickpeas and rinse them under water.

After simmering the tomatoes for about 4 minutes, add the rinsed chickpeas and 3 1/2 cups of vegetable broth to the pan, mixing gently.

Turn the heat to high and bring the broth to a boil.

Measure out 1 cup of rice and add it to the boiling broth, mixing to distribute evenly. Place a lid on the pan and lower the heat to low, simmering for about 18 minutes or until the rice is just cooked through.

Once the rice is cooked, remove the lid and turn off the heat. Add 1/4 cup of grated cheese over the rice and mix until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary