Vegan Spanish Chickpeas and Rice Recipe
A flavorful vegan Spanish chickpeas and rice dish featuring smoky paprika, aromatic herbs, and tender chickpeas simmered to perfection in vegetable stock. This hearty, plant-based one-pot meal is perfect for a comforting and nutritious dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegan
Ingredients
Scale
Main 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
- Prepare the aromatics: Heat 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 an additional minute until fragrant.
- Add spices and toast rice: Stir in smoked paprika, oregano, and chilli flakes. Add the rice to the pan and toast it for 1-2 minutes, stirring frequently to evenly coat the rice with the spices and prevent sticking.
- Combine main ingredients and simmer: Pour in the chopped tomatoes and drained chickpeas. Add all of the vegetable stock. Bring the mixture to a boil, then cover the pan with a lid, reduce heat to low, and let it simmer gently for 20-25 minutes. Stir occasionally, and add extra stock if the mixture appears too dry, until the rice is fully cooked and tender.
- Finish and serve: Stir in the fresh parsley, season with salt and pepper to taste, and serve immediately while warm.
Notes
- You can substitute long grain rice with brown rice, but cooking time will increase.
- Adjust chilli flakes according to your preferred spice level.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next day.
- For a smokier flavor, consider adding a smoked salt or a dash of liquid smoke.
- Make sure to rinse canned chickpeas to reduce sodium and improve flavor.
Keywords: vegan Spanish rice, chickpeas and rice, plant-based main dish, vegan dinner recipe, Spanish vegan recipe, one-pot vegan meal, smoky paprika rice
