Pages

Vegetarian Paella

Spanish Chickpeas and Rice - BudgetBytes.com
source

2 Tbsp olive oil
2 cloves garlic, minced
½ Tbsp smoked paprika
1 tsp cumin
½ tsp oregano
¼ tsp cayenne pepper
black pepper
1 yellow onion, diced
1 cup uncooked long grain white rice
1 15oz. can diced tomatoes
1 15oz. can quartered artichoke hearts
1 19oz. can chickpeas
1.5 cups vegetable broth
½ tsp salt
¼ bunch fresh parsley
1 fresh lemon

Add everything to a rice cooker and cook until done.
Remove the lid, fluff with a fork and top with the remaining chopped parsley. Cut the lemon into wedges and squeeze the fresh juice over each bowl.

Serves: 4 (1.5 cups each)
source: modified from the recipe at Budget Bytes. If you do not have a rice cooker, go to the recipe at Budget Bytes and follow the instructions there.

No comments:

Post a Comment