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Spanish Chickpeas, Artichokes, Lemon and Rice
This one pot Spanish Chickpeas and rice has big flavor thanks to liberal dose of spices, artichoke hearts, and fresh lemon.

I wanted to go vegetarian, so I subbed chickpeas for the meat and seafood usually found in paella. I added plenty of spices like smoked paprika, cumin, cayenne, and oregano, flavors you’d normally find in chorizo, to make sure this dish had plenty going on.

Artichoke hearts added flavor and texture, and helped make this dish more of a one pot meal than just a rice and bean pilaf. A little fresh lemon on top brightens the whole dish and gives it a slightly summery feel. The results were stunning, both in flavor and appearance.

I can definitely see myself making this Spanish Chickpeas and Rice over and over and trying new add-ins each time (spinach is next on my list!).

video & step-by-step pics on page.
Ingredients
  • 2 Tbsp olive oil $0.32
  • 2 cloves garlic $0.16
  • ½ Tbsp smoked paprika $0.15
  • 1 tsp cumin $0.10
  • ½ tsp oregano $0.05
  • ¼ tsp cayenne pepper $0.02
  • Freshly cracked black pepper $0.05
  • 1 yellow onion $0.36
  • 1 cup uncooked long grain white rice $0.33
  • 1 15 oz. can diced tomatoes $0.79
  • 1 15 oz. can quartered artichoke hearts $2.50
  • 1 19 oz. can chickpeas $1.89
  • 1.5 cups vegetable broth* $0.18
  • ½ tsp salt (or to taste) $0.02
  • ¼ bunch fresh parsley $0.22
  • 1 fresh lemon $0.25
Steps
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