Spanish Rice with Chickpeas and Spiced Tomato Chickpeas Bowl
Ingredients
Spiced Tomato Chickpeas
- 1 1/4 cup uncooked chickpeas
- 1/4 tsp baking soda
- ~4 cups water
- 3/4 cup tomato sauce
- 1/2 tsp garlic powder
- 1/4 tsp dried thyme
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
Spanish Rice
- 2 tbsp olive oil
- 30 gm / 1 oz red onion (finely diced)
- 3–4 garlic cloves (finely minced)
- 1 1/2 cups long grain rice (washed & drained; Jasmine rice used)
- 1 cup water
- 3/4 cup tomato chickpea stock (reserved from cooking spiced tomato chickpeas)
- 510 gm / 18 oz tomato sauce
- 1 tsp organic seasoned vegetable base @betterthanbouillon
- 1 tsp cayenne pepper
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
Preparation
Spiced Tomato Chickpeas
Wash & soak the chickpeas overnight with water and baking soda, ensuring about 2 inches of water above the chickpeas.
Rinse & drain the chickpeas the following day, then place them in a large pot.
To the same pot, add water & remaining ingredients. Stir to combine.
Bring the contents to a boil, then reduce the heat to low. Cover & simmer.
After about 1 hour, check the chickpeas for tenderness. Continue simmering for softer chickpeas, if desired. Otherwise, turn off heat.
Reserve 3/4 cup of the chickpea cooking stock. Drain & set the cooked chickpeas aside.
Spanish Rice
In a large dutch oven on medium-low heat, add the oil. Once heated, add the onion and sauté until translucent.
Add the garlic and sauté until fragrant, stirring frequently.
Add the prepared rice and sauté until translucent and toasted.
Add the remaining ingredients & stir to combine. Bring to a boil, then reduce heat to low.
Cover and let the rice simmer. After about 20 minutes, turn off heat and set aside.
Uncover after 5 minutes and fluff the rice. Add the chickpeas to the rice.
Cover again and set aside until chickpeas have warmed up.
When ready to serve, stir the rice & chickpeas together until evenly distributed.
Dish up and serve with your favorite salad/veggies.
