Why You’ll Love This Recipe

This dish is simple, comforting, and full of flavor. The chickpeas provide a rich source of plant-based protein, while the rice soaks up the bold seasonings, creating a warm and wholesome meal. It’s budget-friendly, easy to prepare, and requires just one pot, making cleanup a breeze. Whether you’re cooking for the family or prepping for the week, this recipe is a winner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion
• Garlic
• Red bell pepper
• Long-grain rice
• Cooked chickpeas (canned or pre-cooked)
• Vegetable broth
• Crushed tomatoes
• Smoked paprika
• Ground cumin
• Turmeric or saffron (optional, for color and flavor)
• Salt and pepper
• Fresh parsley or cilantro for garnish

Directions

1. Heat olive oil in a large skillet or pot over medium heat. Add onion and cook until soft and translucent.
2. Stir in garlic and red bell pepper, cooking for another 2–3 minutes.
3. Add rice and toast it lightly for 1–2 minutes, stirring frequently.
4. Mix in smoked paprika, cumin, turmeric (or saffron), salt, and pepper. Stir until fragrant.
5. Add crushed tomatoes, chickpeas, and vegetable broth. Stir to combine.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until rice is tender and liquid has absorbed.
7. Fluff with a fork and garnish with fresh parsley or cilantro before serving.

Servings and timing

This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

• Add frozen peas or green beans for extra vegetables.
• Use brown rice instead of white, adjusting cooking time as needed.
• Add a pinch of cayenne pepper or chili flakes for heat.
• Stir in spinach or kale at the end for added greens.
• Swap parsley for fresh cilantro for a different flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of vegetable broth or water to prevent drying out, or warm in the microwave. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly. Just rinse and drain them before adding.

What type of rice is best for Spanish chickpeas and rice?

Long-grain rice like basmati or jasmine works well, but medium-grain rice can also be used.

Can I make this recipe oil-free?

Yes, simply sauté the vegetables in a splash of broth instead of olive oil.

Is this dish spicy?

Not by default, but you can add cayenne pepper or chili flakes for extra heat.

Can I use brown rice instead of white rice?

Yes, but you’ll need to increase the cooking time and possibly add more broth.

What can I serve with this dish?

It pairs nicely with a simple green salad, roasted vegetables, or flatbread.

Can I make this ahead for meal prep?

Absolutely, it stores well and makes a great meal prep option for lunches or dinners.

How do I prevent the rice from sticking to the pot?

Keep the heat low while simmering and avoid stirring too often once the lid is on.

Can I add other vegetables to this dish?

Yes, zucchini, carrots, or peas are great additions.

Does this recipe taste like traditional Spanish paella?

It has similar flavors but is a simplified, vegan version that’s easier to make.

Conclusion

Vegan Spanish chickpeas and rice is a flavorful, wholesome, and filling dish that brings the essence of Spanish cooking into your kitchen with simple plant-based ingredients. With its aromatic spices and hearty texture, it’s a versatile recipe you’ll want to make again and again—perfect for weeknight dinners, entertaining, or meal prepping.

Vegan Spanish Chickpeas and Rice

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A hearty, one-pot vegan Spanish-inspired dish made with chickpeas, rice, vegetables, and aromatic spices. Flavorful, filling, and perfect for weeknight dinners or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Spanish
• Diet: Vegan

Ingredients

1. 2 tbsp olive oil
2. 1 medium onion, diced
3. 3 cloves garlic, minced
4. 1 red bell pepper, diced
5. 1 1/2 cups long-grain rice (basmati or jasmine)
6. 1 can (15 oz) cooked chickpeas, rinsed and drained
7. 3 cups vegetable broth
8. 1 cup crushed tomatoes
9. 2 tsp smoked paprika
10. 1 tsp ground cumin
11. 1/2 tsp turmeric or a pinch of saffron (optional)
12. Salt and black pepper, to taste
13. 2 tbsp fresh parsley or cilantro, chopped (for garnish)

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Instructions

Heat olive oil in a large skillet or pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes.

1. Stir in garlic and red bell pepper, cooking for another 2–3 minutes.
2. Add rice and toast lightly for 1–2 minutes, stirring frequently.
3. Mix in smoked paprika, cumin, turmeric (or saffron), salt, and pepper. Stir until fragrant.
4. Add crushed tomatoes, chickpeas, and vegetable broth. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until rice is tender and liquid is absorbed.
6. Fluff with a fork, garnish with fresh parsley or cilantro, and serve warm.

Notes

• Add frozen peas, green beans, or spinach for extra vegetables.
• For a spicier version, include cayenne pepper or chili flakes.
• Brown rice can be substituted but requires longer cooking and more broth.
• This dish freezes well for up to 2 months.

Nutrition

• Serving Size: 1 serving (about 1 1/2 cups)
• Calories: 380
• Sugar: 6g
• Sodium: 580mg
• Fat: 11g
• Saturated Fat: 1.5g
• Unsaturated Fat: 9.5g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 9g
• Protein: 11g
• Cholesterol: 0mg