Spanish Chickpeas with Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Brown Rice, long grain 1 large Onions, raw 4 clove Garlic 2 tbsp Extra Virgin Olive Oil 1.5 tsp paprika, smoked1 tsp Cumin, ground.5 tsp Oregano, ground 1 tbsp Parsley, dried 2 cup Pomi Chopped Tomatoes2 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup 1 can Artichoke Heart, Quartered, canned 1 small can Le Sueur Peas1 can chickpeas.5 tsp Saffron
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.
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.
Drain the chickpeas and artichoke hearts, then add them to the skillet along with the 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.
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 40 minutes. Make sure it's simmering the whole time and adjust the heat up slightly if necessary to keep it simmering.
After simmering for 20 minutes, add peas, turn the heat off and let it rest for 5 minutes without removing the lid. Finally, remove the lid, fluff with a fork.
Cut a lemon into wedges and squeeze the fresh juice over each bowl.
Serving Size: 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user HLKLJGK.
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.
Drain the chickpeas and artichoke hearts, then add them to the skillet along with the 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.
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 40 minutes. Make sure it's simmering the whole time and adjust the heat up slightly if necessary to keep it simmering.
After simmering for 20 minutes, add peas, turn the heat off and let it rest for 5 minutes without removing the lid. Finally, remove the lid, fluff with a fork.
Cut a lemon into wedges and squeeze the fresh juice over each bowl.
Serving Size: 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user HLKLJGK.
Nutritional Info Amount Per Serving
- Calories: 324.0
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 875.5 mg
- Total Carbs: 51.2 g
- Dietary Fiber: 14.9 g
- Protein: 12.6 g
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