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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.

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)

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

Find it online: https://thefamilycooking.com/vegan-spanish-chickpeas-and-rice/