Name: Vegan Spanish Chickpeas and Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Spanish
Ingredients: 2 tbsp olive oil; 2 medium onions, diced; 3 garlic cloves, minced; 1 tbsp smoked paprika; 1 tbsp oregano; 1/4 tsp chilli flakes; 9 oz long grain rice; 1 can (14 oz / 400 g) chopped tomatoes; 2 cans (14 oz / 400 g each) chickpeas, drained; 4 cups vegetable stock; 2 tbsp fresh parsley, minced; Salt and pepper to taste

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Introduction

This Vegan Spanish Chickpeas and Rice dish is a flavorful, hearty meal that’s easy to prepare and perfect for any day of the week. Combining smoky spices with tender chickpeas and fluffy rice, it’s a comforting and nutritious option for plant-based eaters and meat lovers alike.

A close-up view of a single-layer dish served in a white bowl, filled with orange-tinted rice mixed with round chickpeas and small pieces of red tomato, all mixed with a thick, saucy texture. Small green herb bits are sprinkled on top for color contrast. The scene is set on a white marbled surface with a blurred background showing chickpeas and a lemon wedge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
2 medium onions, diced
3 garlic cloves, minced
1 tbsp smoked paprika
1 tbsp oregano
1/4 tsp chilli flakes
9 oz long grain rice
1 can (14 oz / 400 g) chopped tomatoes
2 cans (14 oz / 400 g each) chickpeas, drained
4 cups vegetable stock
2 tbsp fresh parsley, minced
Salt and pepper to taste

Instructions

Step 1: Heat the olive oil in a large pan over medium heat. Add the diced onions and fry for 4-5 minutes until they turn golden. Add the minced garlic and cook for another minute until fragrant.
Step 2: Stir in the smoked paprika, oregano, and chilli flakes. Add the rice and toast it for 1-2 minutes, stirring frequently to prevent sticking.
Step 3: Pour in the chopped tomatoes and drained chickpeas. Add all the vegetable stock and bring the mixture to a boil. Cover the pan, reduce the heat to low, and simmer for 20-25 minutes until the rice is tender, stirring occasionally. If the mixture appears too dry, add a little more stock as needed.
Step 4: Stir in the fresh parsley, season with salt and pepper to taste, and serve immediately while hot.

Tips & Variations

For extra depth, add a splash of white wine before adding the tomatoes and chickpeas.
Try swapping long grain rice for brown rice for added fiber; just increase the cooking time accordingly.
If you prefer less heat, reduce or omit the chilli flakes to suit your taste.
Garnish with lemon wedges to brighten the flavors before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pan over low heat, adding a splash of water or stock to loosen the rice if it has dried out.

How to Serve

The image shows a black deep plate filled with a warm rice dish that has chickpeas mixed throughout. The rice is orange-red in color with a soft, slightly glossy texture from cooking, and small bits of tomato and onion are visible among the grains. Fresh chopped green herbs are sprinkled on top, adding a pop of color, and two lemon wedges rest on the edge of the plate. Behind the plate, there is a green bowl tipped over spilling dry chickpeas on a white marbled surface. Two copper utensils sit to the left side, enhancing the overall warm tone of the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas that are not drained?

It’s best to drain and rinse canned chickpeas before adding them to the recipe to avoid excess liquid and any metallic taste from the can.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, but always check your vegetable stock and canned ingredients to ensure they don’t contain gluten additives.