One-Pot Tomato Chickpeas and Rice

📝 Ingredients

• 3 tbsp extra virgin olive oil (45 ml)
• 1 medium yellow onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 tsp sweet smoked Spanish paprika (2.50 grams)
• 1/4 tsp crushed red pepper (0.65 grams)
• 1 can diced tomatoes (crushed tomatoes) (15 oz / 425 grams)
• 1 jar cooked chickpeas (same as canned) (11 oz / 290 grams)
• 3 1/2 cups vegetable broth (840 ml)
• 1 cup short-grain rice (190 grams)
• 1/4 cup grated Manchego cheese (30 grams)
• sea salt & black pepper
• chopped parsley for garnish

👨‍🍳 Instructions

1. 1Heat a large fry pan with a medium heat and add in the olive oil
2. 2After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 4 minutes, add in the paprika and crushed red pepper, quickly mix together, then add in the canned diced tomatoes, and season with salt & pepper, mix together, and then simmer
3. 3In the meantime, add the jarred chickpeas into a fine sieve and rinse under water
4. 4After simmering the canned tomatoes for about 4 minutes, add in the rinsed chickpeas and the vegetable broth, raise to a high heat, and give it a gentle mix
5. 5When it comes to a boil, add in the rice, give it a mix, then place a lid on the pan and lower to a low heat; simmer until the rice is just cooked through (check rice package instructions)
6. 6Once the rice is just cooked, remove the lid and turn off the heat, add in the grated cheese, and mix together until well mixed
7. 7Serve directly out of the pan and garnish with chopped parsley, enjoy!