Soupy Chickpea and Vegetable Rice
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Ingredients
- 250 g paella rice
- 300 g tinned chickpeas, drained
- 1 red pepper, diced
- 1 courgette, diced
- 2 ripe tomatoes, finely chopped
- 1 tsp sweet smoked paprika
- 1100 ml vegetable stock
- 3 garlic cloves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 420 kcal
- Protein
- 12.2 g
- Carbohydrate
- 68.1 g
- of which sugars
- 5.3 g
- Fat
- 9.9 g
- of which saturates
- 1.5 g
- Fibre
- 7.6 g
- Salt
- 2.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and fry the pepper and courgette for 5 minutes until starting to soften.
- 2
Add the garlic and cook for a minute, then stir in the tomatoes and smoked paprika and cook for 3 minutes.
- 3
Stir in the rice and chickpeas, then pour in the hot vegetable stock. Season and bring to the boil.
- 4
Simmer, stirring occasionally, for 16-18 minutes until the rice is tender and the dish is loose and soupy.
- 5
Ladle into bowls while still brothy to serve.
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