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Spanish Chickpeas and Rice

A filling one pot dish full of spices, rice, chickpeas, tomatoes, artichoke hearts, and topped with fresh lemon!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Dish
Servings: 4


  • 2 T olive oil
  • 2 cloves garlic minced
  • 1 1/2 t smoked paprika
  • 1 t ground cumin
  • 1/2 t dried oregano
  • 1/4 t cayenne pepper
  • freshly ground black pepper
  • 1 medium yellow onion diced
  • 1 cup uncooked long grain white rice
  • 1 15 oz can petite-diced tomatoes with juices
  • 1 15 oz can quartered artichoke hearts drained & roughly chopped
  • 1 16 oz can chickpeas rinsed & drained
  • 1 1/2 cups vegetable broth
  • 1/2 t salt or to taste
  • 1/4 bunch fresh parsley roughly chopped
  • 1 lemon quartered


  • Heat olive oil in a large and deep skillet over medium heat.
  • Add the garlic and cook until fragrant, about 1 minute. Add the smoked paprika, cumin, oregano, cayenne pepper, and desired amount of black pepper to the skillet. Stir and saute the spices in the garlic and oil for 1 minute.
  • Add the onion to the skillet. Saute until the onion is soft and translucent, around 5 minutes.
  • Add the rice and saute for 2 minutes.
  • Add the chickpeas, artichoke hearts, tomatoes with juices, vegetable broth, and salt. Add the parsley leaving a small amount for sprinkling when serving. Stir all of the ingredients in the skillet until combined. Once the mixture reaches a boil, lower the heat to a simmer. Cover and continue to simmer for 20 minutes.
  • After simmering for 20 minutes, turn off the heat and allow to rest for 5 minutes still covered. Remove the lid, and fluff with a fork. Sprinkle remaining parsley over the mixture.
  • Serve in individual bowls with a lemon wedge to squeeze over each bowl.
  • Enjoy!


Recipe Source: Budget Bytes