Spanish Chickpea & Tomato Rice Bowl with Potatoes

A flavorful Spanish-inspired rice bowl featuring sautéed potatoes and chickpeas, seasoned with smoked paprika and served with a zesty tomato sauce.

Ingredients

• 1/2 medium, diced Potatoes
• 1/2 cup, cooked Chickpeas
• 1/2 cup, diced Tomatoes
• 1/4 cup, diced Onion
• 2 cloves, minced Garlic
• 1 tsp Smoked Paprika
• 1/4 tsp Cumin
• Pinch Red Pepper Flakes (optional)
• 2 tbsp Extra Virgin Olive Oil
• 1/2 cup Vegetable Broth
• 1 tbsp, chopped Fresh Parsley
• to taste Salt and Freshly Ground Black Pepper
• 1 cup Cooked Rice (preferably brown rice)

Instructions

1. Heat extra virgin olive oil in a pan over medium heat. Add diced potatoes and onion and cook until potatoes are tender and lightly browned, about 10 minutes. Stir occasionally.
2. Add minced garlic, smoked paprika, cumin, and red pepper flakes (if using) and cook for another minute until fragrant.
3. Stir in the chickpeas and diced tomatoes. Pour in the vegetable broth and simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Adjust seasoning to taste.
4. Stir in chopped fresh parsley.
5. Season with salt and freshly ground black pepper to taste.
6. Serve hot over cooked rice. Enjoy!

Cuisine: Spanish

Suitability: gluten-free,dairy-free,vegetarian,vegan

Prep Time: 15 mins

Cook Time: 30 mins

Serving Size: 1

Meal Type: lunch