This Mediterranean Spanish Rice with Chickpeas is a vibrant, one-pot wonder that brings a burst of flavors to your table. It's perfect for when you want something hearty yet refreshing, with just the right hint of spice to warm up your taste buds.
Olive oil is your base, creating a rich starting point for sautéing the onions. Onion adds sweetness and depth, while garlic brings an aromatic punch. The long-grain white rice is the canvas for all those delicious flavors. Smoked paprika gives a subtle smokiness, while ground cumin adds warmth. Turmeric not only gives a lovely golden hue but also a mild earthiness. Cayenne pepper provides just a touch of heat.
Vegetable broth is used instead of water to infuse more flavor into the rice. Chickpeas are the protein powerhouse here, making the dish more filling. Diced tomatoes add a juicy tanginess that balances the spices. Parsley and cilantro are added at the end for a fresh, herbal lift. Finally, salt and pepper are there to taste, and a squeeze from lemon wedges brightens everything up at the end.
This dish pairs beautifully with a side of crusty bread or a light green salad. You could also serve it with some roasted vegetables or a dollop of plain yogurt for a cooling contrast.
First, heat your olive oil in a large skillet over medium heat. Once shimmering, toss in the diced onion. Let it sauté until it's translucent, about 5 minutes. This step is key for building that sweet, savory base.
Next, add the minced garlic. Stir it around for about a minute until it's fragrant. Now, it’s time to incorporate the rice and spices—smoked paprika, ground cumin, turmeric, and cayenne pepper. Stir everything well, making sure the rice is well-coated with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, lower the heat to a simmer, cover your skillet, and let it cook for about 15 minutes.
After 15 minutes, stir in the chickpeas and diced tomatoes. Cover again and cook for another 10 minutes, or until the rice is tender and the liquid is absorbed.
Remove the skillet from the heat, and with a fork, fluff the rice gently. Stir in the fresh parsley and cilantro. Season with salt and pepper to taste, and serve with lemon wedges on the side.
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