Stunning Spanish Rice with Garbanzo Beans & Peas
This Stunning Spanish Rice with Garbanzo Beans & Peas Recipe is Loaded with Flavors, Easy to Make and Comes Together in Just 30 Minutes.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp extra virgin olive oil (30 ml)
- 1/2 onion
- 4 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika (1.15 grams)
- 1/4 tsp saffron threads (.17 grams)
- 1 cup round rice (180 grams)
- 1 1/2 cups canned or jarred cooked chickpeas (280 g / 10 oz)
- 1/4 cup frozen peas (38 grams)
- 3 cups vegetable broth (620 ml)
- pinch sea salt
- dash freshly cracked black pepper
Instructions
- 1
Add 1 jar or can (280 g / 10 oz) of cooked chickpeas into a sieve and rinse under cold running water, finely mince 4 cloves of garlic and finely dice 1/2 of an onion
- 2
Heat a large fry pan with a medium-high heat and add in a generous 2 tbsp of extra virgin olive oil, after 1 minute add in the diced onions and minced garlic, mix with the olive oil, after 3 minutes add in a generous 1/2 tsp of sweet smoked paprika and a 1/4 tsp of saffron threads, quickly mix it all together, then add in 1 cup of round rice, the drained chickpeas, 1/4 cup of frozen peas and season with sea salt & black pepper, mix it all together until well combined, then add in 3 cups of vegetable broth, give it a quick mix and simmer on a medium-high heat
- 3
About 12 minutes after adding the broth into the pan and much of it has incorporated into the rice, lower the fire to a low-medium heat and simmer for 2 to 3 minutes or until all the broth has been incorporated into the rice, remove the pan from the heat and transfer into serving dishes, enjoy!