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🍛 Smoky Paprika Chickpea Rice Pan

510 kcal · 25 min · 4 servings

Ingredients

• 150 g Basmati rice
• 400 g Chickpeas (can)
• 1 Stk. Onion
• 1 Stk. Red bell pepper
• 350 ml Vegetable broth
• 2 TL Pimenton de la vera (smoked paprika)
• 2 Zehen Garlic
• 2 EL Olive oil
• 1 TL Salt
• 1 Bund Parsley (fresh)

Instructions

1. 1. Rinse the rice under cold water and cook it in salted water for 10-12 minutes until tender. Drain it.
2. 2. Rinse the chickpeas and let them drain in a sieve.
3. 3. Dice the onion and the bell pepper into small cubes. Finely chop the garlic.
4. 4. Heat the olive oil in a large pan. Sauté the onion and pepper for 5 minutes.
5. 5. Add the garlic and smoked paprika. Stir for 1 minute until fragrant, but do not burn the paprika powder.
6. 6. Add the chickpeas and vegetable broth. Simmer the mixture for 5 minutes to let the flavors blend.
7. 7. Stir the cooked rice and chopped parsley into the chickpea mixture.
8. 8. Season with salt and serve warm in bowls.

Nutrition per serving

• kcal: 510
• Protein: 18 g · Fett/Fat: 14 g · Carbs: 75 g