Spanish-Style Chickpeas and Rice (Arroz con Garbanzos)

Ingredients

• 1 can (15 oz / 425 g) chickpeas (canned, drained and rinsed)
• 3/4 cup (150 g) uncooked long-grain rice
• 1/2 medium (about 90 g), diced onion
• 1 tsp smoked paprika
• 2 cloves, minced garlic(optional)
• 1 tbsp olive oil
• 2 1/4 cups (about 540 ml) low-sodium vegetable broth (or water)
• 1/4 tsp kosher salt(optional)
• 1/8 tsp black pepper(optional)
• 1 tbsp (optional) lemon juice(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the onion and mince the garlic. Drain and rinse the chickpeas.

2. 2

   In a medium pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the smoked paprika (and garlic, if using) and cook for 30 seconds.

3. 3

   Add the rice and stir to coat with the oil and spices. Pour in the broth, then add chickpeas. Bring to a simmer, reduce heat to low, cover, and cook until the rice is tender and liquid is absorbed, about 20 minutes.

4. 4

   Turn off the heat and let the pot sit covered for 5 minutes. Fluff with a fork, season with salt and black pepper to taste, and stir in lemon juice if using. Serve.