Spanish Chickpeas and Rice

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Spanish Chickpeas and Rice

•  2 tablespoon oil

• 1 onion, diced

• 1 cup rice, short grain preferred

• 2-3 cloves of garlic, grated

• 1 tablespoon smoked paprika

• ¼-1/2 teaspoon chili flakes

• 1 teaspoon salt

• 1 cup tomato sauce

• 1 can chickpeas

• 2 cups broth

• Lime and parsley for serving 

1.       In a large pan, heat the oil over medium heat. Add the onion and sauté for 3 minutes or until translucent. Add the garlic and rice and toast for another minute. Add the spices and toast for another minute.

2.       Add in the tomato sauce, chickpeas and broth. Bring to a boil and then cover and reduce to a simmer. Heat for about 25 minutes.

3.        Remove from heat and allow to sit for 10 minutes. Fluff with a fork, sprinkle with parsley and serve with fresh lime juice. 

Yield : 4-6 servings