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Spanish chorizo and chickpea rice

If you have leftover cooked rice, do try this recipe, which is super yummy and very easy to make. In fact, Spanish chorizo and chickpea rice is a popular everyday meal all over Spain - although the vegetables differ in regional recipes. If you don’t have leftover rice, cook some ahead and let it rest, then add to the recipe.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 100 g cooking chorizo
  • 1 red Romano pepper
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 pinch dried chilli flakes
  • 1 Tbsp tomato purée
  • 200 ml passata
  • 1 tin chickpeas
  • 1 large handful of spinach or 1 cup shredded kale
  • 2 cups cooked brown rice
  • 1 Tbsp chopped parsley mint or basil
  • Salt & pepper

Method
 

  1. Remove the skin of the chorizo, then cut it into 1 cm pieces. Set aside.
  2. Thinly slice the onion, chop the garlic, cut the red pepper into small bits and drain the chickpeas.
  3. Heat the oil in a large frying pan and gently sauté the onion, until soft.
  4. Add the chorizo garlic and red pepper, then gently stir for 5 minutes, until the sausage releases its fat. Add the herbs and tomato purée, stir for a few seconds to coat everything well. Season with salt and pepper.
  5. Add the passata and chickpeas, bring to the boil and gently cook for 10-15 minutes until the sauce has thickened. Add your chosen greens, cook for another 2-5 minutes (under a lid).
  6. Add the rice, stir until it has warmed through. Stir in the fresh herbs.
  7. Serve with herbs scattered on top.