Spanish Rice with Crispy Pimenton Chickpeas

Spanish Rice with Crispy Pimenton Chickpeas

Serving Size: Makes 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 cup long grain basmati rice
  • 8 ounces (1 cup) tomato sauce
  • ½ teaspoon sweet paprika
  • ½ teaspoon salt
  • 2 cups water
  • Juice of half a lemon
  • 1 cup crispy pimenton chickpeas (recipe follows)

Instructions

  1. In a small Dutch oven or lidded saucepan, heat the olive oil over a medium flame. Saute the onion until translucent, 5 minutes. Add the garlic and cook for another minute, until fragrant. Add the rice and toss around in the onion-oil mixture until combined. Carefully pour in the tomato sauce, followed by the paprika and salt. Saute for 2 minutes to help the tomato sauce reduce slightly. Then add the water and bring to a boil. Once bubbling, turn the heat down to low, cover, and cook for 20 minutes. Remove from the heat and allow to stand for 10 minutes in the pan. Uncover, fluff with a fork, add the lemon juice, and taste for seasoning. The rice should have a little bit of a bite to it–similar to paella. Add more salt if necessary. Top with the crispy chickpeas (recipe follows) and garnish with thyme or parsley (optional).
http://feedmephoebe.com/2012/01/spanish-rice-with-crispy-pimenton-chickpeas/

Crispy Pimenton Chickpeas

Yield: Makes 4 cups

Ingredients

  • Two 15-ounce cans chickpeas (4 cups), rinsed and drained
  • 2 tablespoons olive oil
  • 1 ½ teaspoons sweet paprika
  • 1 ½ teaspoons smoked paprika (pimenton)
  • ½ teaspoon salt
  • Zest and juice of half a lemon
  • 1 teaspoon fresh thyme

Instructions

  1. Use a dish towel or a salad spinner to make sure the chickpeas are as dry as possible. Lay them flat on a non-stick baking sheet. Roast in the oven for 10 minutes, then shake to redistribute, and cook for 10 minutes more. Combine the remaining ingredients in a medium mixing bowl. Add the roasted chickpeas and toss until well coated. Return the chickpeas to the baking sheet and roast in the oven for 5 more minutes, until very fragrant. Serve warm or at room temperature as a table snack, or use them to top Spanish rice!
http://feedmephoebe.com/2012/01/spanish-rice-with-crispy-pimenton-chickpeas/

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One Response to Spanish Rice with Crispy Pimenton Chickpeas

  1. Pingback: Crispy Spiced Black Eyed Peas Recipe - Feed Me Phoebe

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