One-Pot Tomato Chickpeas and Rice

Por Spain on a Fork · 40 min

Ingredientes

Modo de preparo

1. Heat the olive oil in a large frying pan over medium heat.
2. After a couple of minutes, add the chopped onion and garlic and stir constantly. After 4 minutes, add the paprika and crushed red pepper and stir quickly.
3. Add the canned tomatoes, season with salt and pepper, stir and simmer.
4. Meanwhile, rinse the chickpeas in a fine sieve under running water.
5. After the tomatoes have simmered about 4 minutes, add the rinsed chickpeas and vegetable broth. Raise the heat to high and stir gently.
6. When it boils, add the rice and stir. Cover, lower to low heat and simmer until the rice is just cooked through (follow the package instructions).
7. Remove the lid and turn off the heat. Stir in the grated cheese until well mixed.
8. Serve straight from the pan, garnished with chopped parsley.

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