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Gluten Free Spanish Chickpea Rice

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"Simple and Filling Rice recipe which freezes well"

Serves 6 | Prep Time 15 minutes | Cook Time 45 minutes

Why I Love This Recipe

This is another recipe that works well for me. It is again based on a recipe in Slimming Worlds Free Foods A-Z, however I rarely keep to recipes. Originally had saffron, however this is an expensive ingredient which I don't think this recipe justifies.

It freezes well. I freeze it in individual portions, which means I don't have to cook everyday. I would add a little chilli to it next time, however I love chilli!

If you are freezing cooked rice, cool it down and freeze it as soon as possible. (definitely within 2 hours) Dried rice contains a food poisoning spore which isn't killed by boiling and with the right conditions can multiply and make you ill.

Ingredients You'll Need

700ml vegetable stock (make sure doesn't contain gluten)
1 teaspoon ground turmeric
1 large red onion, thinly sliced
2 celery sticks, sliced
3 peppers (any colours, however a mixture looks great)
2 large garlic cloves, crushed
1 teaspoon paprika
1 teaspoon dried thyme
250 grams basmati rice
400 g can chopped tomatoes
2 x cans of chickpeas, drained
200 g cherry tomatoes


Combine turmeric and hot stock

Sweat onion, celery, peppers and 3 tablespoons water in a covered pan for 5 minutes or until beginning to soften. Take care not to burn. Add water if goes dry.

Add garlic, paprika and thyme and cook for 1-2 minutes. Add rice, tinned tomatoes, chickpeas and stock. Bring to boil, cover and heat on low for 12 minutes.

Add cherry tomatoes, stir in, replace lid. Remove from heat and leave to 10 minutes for cherry tomatoes to heat through.


Pairs Well With

Use as a baked potato filling

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