Photo: Pille R. Priske
Spanish Rice with Crispy Pimenton ChickpeasSpanish Rice with Crispy Pimenton ChickpeasCrispy Pimenton Chickpeas
17 ingredients
Makes 4 servingsMakes 4 cups
openrecipes
Estimated Nutrition (whole recipe, rough)
545
Calories
15g
Protein
16g
Fat
88g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 cup long grain basmati rice
- 8 ounces (1 cup) tomato sauce
- ½ teaspoon sweet paprika
- ½ teaspoon salt
- 2 cups water
- Juice of half a lemon
- 1 cup crispy pimenton chickpeas (recipe follows)
- Two 15-ounce cans chickpeas (4 cups), rinsed and drained
- 2 tablespoons olive oil
- 1 ½ teaspoons sweet paprika
- 1 ½ teaspoons smoked paprika (pimenton)
- ½ teaspoon salt
- Zest and juice of half a lemon
- 1 teaspoon fresh thyme
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes