Spanish Chickpeas and Rice

Source

Recipe originally found at budgetbytes.com

Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Ingredients

Display units in Metric

Serves Change

Yields (1.5 cups each) originally (1.5 cups each)

2	Tbsp	olive oil
2	cloves	garlic
¹⁄₂	Tbsp	smoked paprika
1	tsp	cumin
¹⁄₂	tsp	oregano
¹⁄₄	tsp	cayenne pepper
		Freshly cracked black pepper
1		yellow onion
1	cup	uncooked long grain white rice
15	oz	diced tomatoes canned
15	oz	quartered artichoke hearts canned
19	oz	chickpeas canned
1.5	cups	vegetable broth
¹⁄₂	tsp	salt (or to taste)
¹⁄₄	bunch	parsley fresh
1		lemon fresh

Comments & Personal Notes

It took a little longer to cook but was delicious! My 3 yr old wouldn't try it though.

Comment from OrganizedDanie — posted over 6 years ago

double the recipe!

Comment from agrigoli — posted over 6 years ago

It was okay. The flavors were good, but it definitely needed something extra, like chicken or even some toasted slivered almonds.

Comment from Faxy — posted over 6 years ago

Used leftover rice resulting in a really quick meal. Very tasty on a bed of lettuce, topped with cashews!

Comment from agrigoli — posted about 4 years ago

Need to double the spices next time but other than that, my family enjoyed it!

Comment from Heather486 — posted almost 3 years ago

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This recipe was originally found at budgetbytes.com.