SPANISH CHICKPEAS AND RICE

I’m willing to admit that I’ve tried making paella on many an occasion and failed spectacularly. The reason is probably not having the correct paella pan or perhaps not following the right method; however, I haven’t been able to get it to come out exactly the way I want it to. However, I do enjoy the idea of cooking rice and several other delicious ingredients in a single pot, and that’s why it was that this Spanish Chickpeas and Rice, that’s loosely based on paella, came into existence. It’s not expensive for seafood or saffron, but there is plenty of flavor in a single dish.

I’m willing to admit that I’ve attempted making paella on many an occasion and failed utterly. The reason is probably not having the proper paella pan or using the right method, and I’m unable to make it work exactly the way I want it to. However, I am a fan of the idea of cooking rice and many other tasty ingredients in one pan, which is why it was that this Spanish Chickpeas and Rice, which is a loose interpretation of paella, was created. It’s not expensive for seafood or saffron, but there is still plenty of flavor packed into one dish.

INGREDIENTS

2 tablespoons olive oil($0.32)

Two cloves of garlic ($0.16)

1/2 Tbsp smoked paprika ($0.15)

One teaspoon ground cumin ($0.10)

1/2 teaspoon dried oregano ($0.05)

1/4 tsp cayenne pepper ($0.02)

Cracked black pepper that is fresh($0.05)

One onion yellow ($0.36)

1 cup of uncooked white long-grain rice ($0.33)

1 15oz. container tomato dices($0.79)

1 15oz. can of artichoke hearts that have been quartered ($2.50)

1 15oz. Can chickpeas ($1.89)

1.5 cups vegetable broth* ($0.18)

1/2 teaspoon salt (or to your taste) ($0.02)

Fresh parsley in a 1/4-batch ($0.22)

One fresh citrus ( $0.25)

INSTRUCTIONS

Chop the garlic finely, then add the garlic to a skillet with olive oil. Cook on medium-low heat for 1-2 minutes or until tender and fragrant. Include the smoking paprika oregano, cumin, cayenne pepper, and a bit of freshly smashed black pepper in the skillet. Stir and sauté the spices with the oil in hot for one additional minute.

Cut the onion into small pieces before adding it to the pan. Sauté the onion until it becomes tender and transparent (about 5 minutes). Add the rice, and cook for two more minutes.

The chickpeas, artichoke hearts, and chickpeas in the pan with the chopped tomatoes (with juices), veg, table broth, and half a teaspoon salt. Chop the parsley roughly, then add to the pot. Reserve the parsley to sprinkle over the dish. Mix all the ingredients in the skillet until they are evenly mixed.

Put a lid over the skillet and raise the heat to medium-high. Let the skillet get to the point of boiling. When it is at a boil, lower the heat to a simmering level and allow it to cook for at least 20 minutes. Make sure it’s boiling throughout the time, and then increase the heat when necessary to ensure it’s in the simmering stage.

After simmering for 20 mins then, turn off the heat and allow it to rest for 5 minutes without taking off the lid. Remove the cover, fluff it using a fork, and then top with the rest of the chopped parsley. The lemon is cut into wedges, then squeeze the juice of the lemon into each dish.

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