Spanish Rice with Crispy Pimenton Chickpeas
- 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)
- 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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Crispy pimenton chickpeas (1 cup)
- Garlic (2 cloves)
- Lemon, Juice of (1/2)
- Lemon, Zest and juice of (1/2)
- Red onion, small (1)
- Thyme, fresh (1 teaspoon)
- Two 15-ounce cans chickpeas (4 cups)
- Condiments
- Tomato sauce (8 ounces)
- Cooking & Baking
- Olive oil (3 tablespoon)
- Paprika, sweet (2 teaspoon)
- Paprika, smoked (1 1/2 teaspoons)
- Salt (1 teaspoon)
- Pasta & Grains
- Basmati rice, long grain (1 cup)
- Drinks
- Water (2 cups)
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Published February 17, 2012 (1 year ago).
61 people saved this recipe.
