There was something a recipe for Spanish baked rice with chickpeas that caught my attention. I’m a huge fan of vegetarian Spanish rice recipes, and this one is super simple and really cute, perfect for entertaining! It is also vegetarian and quite healthy.
Do you love vegetarian first courses? Don’t miss these delicious Spanish recipes for Vegetarian Paella and Vegetarian Spanish Stuffed Peppers.
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Introduction
I adapted this recipe for baked rice with chickpeas and dates from Claudia Roden’s fantastic Foods of Spain cookbook. I added a few little touches to make it even more delicious. Let this baked rice with chickpeas and dates grace your table this winter and everyone will be happy!
Ingredients
Are you excited to try this mouth-watering vegetarian Spanish rice dish? Take these key ingredients, and you’ll be ready to start cooking!
- Short grain rice: I recommend using a short grain Spanish rice, such as Bomba. This will absorb a lot of liquid without getting soggy.
- Mixed Dried Fruit: This adds an unexpected burst of sweetness to this dish! I like to use a mixture of apricots, plums and dates, but feel free to change it up based on what you have.
- Chickpeas: Also known as chickpeas, these legumes add extra protein and make this dish a hearty vegetarian dinner.
- Almonds: These add a crunch, which contrasts beautifully with the soft rice, nuts and vegetables.
See the recipe card for complete information on ingredients and quantities.
How to prepare baked rice with chickpeas
If you would like to see full ingredients and instructions, scroll to the end of the post for the printable recipe card.
- Fry the onion in olive oil until softened and lightly caramelized. (image 1)
- Add the chopped garlic and cook for 30 seconds, then add half the dried fruit and cook it for another 2 minutes. (image 2)
- Mix the tomato paste and cherry tomatoes. (image 3)
- Add the paprika, chickpeas, broth and salt and bring to the boil. (image 4)
- Mix the rice. (image 5)
- Place the head of garlic in the center of the pan e drizzle with olive oil. Baking at 200°C (400°F) for 30 minutes. (image 6)
- While the rice cooks, toast the flaked almonds in a pan and stir them constantly until golden brown. (image 7)
- Sprinkle the baked rice with the toasted almonds and serve. Enjoy this Spanish dish while it’s hot and fresh! (image 8)
Recipe FAQs
Yes, this combination is a healthy meal idea! Chickpeas are rich in protein and are a great choice for vegetarians. Paired with rice and vegetables, it is a balanced and tasty meal!
I recommend using a Spanish variety of short-grain rice, such as Bomba or Calasparra. These guys can absorb a lot of liquid without getting soft or soggy. But if you must substitute, try another short-grain variety like Arborio, although the texture will be different.
Expert advice
- Use short grain Spanish rice–like Bomba–for this recipe. If you need to replace, try another short-grain type like Arborio.
- Experiment with different types of dried fruit based on your tastes and what you have on hand. I like to use a mixture of dates, plums and apricots.
- Ideally, use an oven-safe pan, like cast iron, for this baked rice recipe. If not, you’ll need to switch to an oven-safe pan before adding the rice.
- Don’t have sliced almonds? Chop the raw almonds with a rolling pin into smaller pieces.
Other Spanish rice dishes to try
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Spanish baked rice with chickpeas and dates
This delicious and simple vegetarian Spanish rice recipe is a winner! This baked rice with chickpeas and dates is ready in an hour and will amaze your guests.
Print (optional images) Pin EvaluatePortions: 4 portions
Calories: 717.96kcal
Instructions
Preheat the oven to 200°C (400°F).
Fry the onion in two tablespoons of extra virgin olive oil until caramelized.
Add the chopped garlic for 30 seconds, then add half the chopped dried fruit and sauté for 2 minutes.
Combine the tomato paste and cherry tomatoes, then add the vegetable broth, chickpeas, paprika and salt. Bring to the boil, then add the rice.
Cut about ¼ inch from the top of the garlic head to expose the tops of the garlic cloves. Place the head of garlic in the center of the pan, sprinkle the rest of the dried fruit over the rice, and drizzle with about a tablespoon of olive oil.
Cook the dish for 30 minutes at 200°C (400°F).
In the meantime, brown the almonds in a hot pan (with a drizzle of oil if you want). Make sure you stir them constantly and don’t let them burn!
Top the finished dish with toasted almonds and enjoy it while it is hot and fresh.
Notes
- Use short grain Spanish rice–like Bomba–for this recipe. If you need to replace, try another short-grain type like Arborio.
- Experiment with different types of dried fruit based on your tastes and what you have on hand. I like to use a mixture of dates, plums and apricots.
- Ideally, use an oven-safe pan, like cast iron, for this baked rice recipe. If not, you’ll need to switch to an oven-safe pan before adding the rice.
- Don’t have sliced almonds? Chop the raw almonds with a rolling pin into smaller pieces.
Nutrition
Serve: 1serve | Calories: 717.96kcal | Carbohydrates: 129.65G | Protein: 13.89G | Fat: 15.63G | Saturated fat: 2.03G | Polyunsaturated fats: 2.59G | Monounsaturated fats: 10.23G | Sodium: 740.42mg | Potassium: 430.92mg | Fiber: 8.35G | Sugar: 7.39G | Vitamin A: 719.47UI | Vitamin C: 9.95mg | Soccer: 75.23mg | Iron: 7.34mg
Photography by Giulia Verdinelli
