Vegan Spanish Risotto With Crispy Chickpeas (GF)

Here’s why you need to make this Vegan Spanish Risotto. It’s:

• so easy to make
• super colourful
• paired with the most flavourful crispy chickpeas!

This Vegan Spanish Risotto was inspired by this Portuguese Tomato Rice – it comes together in just one pan, is packed full of flavour and happens to be pretty healthy, too!

This Vegan Spanish Risotto is flavoured with earthy smoked paprika for a chorizo-like flavour, fragrant dried oregano and turmeric for extra health benefits and a cheerful colour. You can also add a tiny pinch of saffron for extra colour and flavour.

The rice soaks up all the wonderful flavours and provides a great base for the crispy chickpeas. The chickpeas seasoned with smoky paprika and fragrant cumin, are so easy to make and seriously addictive. They also provide an excellent source of protein and fibre.

To serve, I like to top this Vegan Spanish Risotto with some peppery rocket (arugula), fresh parsley and sweet cherry tomatoes.

For more yummy rice recipes, check out my:

• Pumpkin Chestnut Risotto
• Yellow Turmeric Rice
• Jambalaya
• Chickpea Pumpkin Biryani
• Thai Green Curry Rice Soup
• Chickpea Kedgeree
• Mushroom Risotto

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Helpful tools to make this Vegan Spanish Risotto With Crispy Chickpeas:

rectangular baking tray

baking paper

Vegan Spanish Risotto With Crispy Chickpeas (GF)

This Vegan Spanish Risotto is so easy to make, super colourful and paired with the most flavourful crispy chickpeas!

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Spanish

Keyword: spanish risotto, vegan risotto

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Calories: 348kcal

Author: Rhian Williams

Ingredients

For the crispy chickpeas:

• 400 g (14oz) tin of chickpeas, drained and rinsed400 g (14oz) tin of chickpeas, drained and rinsed
• 1 tablespoon olive oil (or sub rapeseed or vegetable oil)1 tablespoon olive oil (or sub rapeseed or vegetable oil)
• 1/4 teaspoon smoked paprika1/4 teaspoon smoked paprika
• 1/4 teaspoon ground cumin1/4 teaspoon ground cumin
• Salt + pepper, to taste Salt + pepper, to taste

For the risotto:

• 2 tablespoons olive oil (or sub rapeseed or vegetable oil)2 tablespoons olive oil (or sub rapeseed or vegetable oil)
• 1 onion, diced1 onion, diced
• 2 cloves of garlic, minced2 cloves of garlic, minced
• 1 carrot, diced1 carrot, diced
• 1 red pepper, diced1 red pepper, diced
• 1 1/2 cups uncooked risotto rice or paella rice (you can also substitute Japanese rice)1 1/2 cups uncooked risotto rice or paella rice (you can also substitute Japanese rice)
• 1/4 teaspoon smoked paprika1/4 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric1/4 teaspoon ground turmeric
• 1 teaspoon dried oregano (or sub dried rosemary)1 teaspoon dried oregano (or sub dried rosemary)
• 1 vegetable stock cube (ensure gluten-free if necessary)1 vegetable stock cube (ensure gluten-free if necessary)
• Tiny pinch of saffronTiny pinch of saffron
• 2 medium-sized fresh tomatoes, roughly chopped2 medium-sized fresh tomatoes, roughly chopped
• Salt + pepper, to taste Salt + pepper, to taste

Instructions

For the chickpeas:

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Place the chickpeas on a baking tray lined with baking paper
• Drizzle over the oil, sprinkle over the smoked paprika, cumin, salt + pepper, and mix well
• Bake in oven for around 20 minutes, until crispy and golden brown - mix them halfway through to ensure they cook evenly

For the risotto:

• Heat the olive oil in a shallow, wide-bottomed pan with a lid
• Add onion and garlic once the oil is hot and fry until they’re soft and slightly browned
• Add the carrot, pepper and rice, along with the smoked paprika, turmeric and dried oregano or rosemary, and fry for a couple of minutes until fragrant
• Add the stock cube, saffron, tomatoes, salt + pepper to taste and enough water to cover
• Keep stirring the rice as it cooks, adding more water when necessary - it’s important to keep stirring as this releases the starch from the rice, which makes the creamy texture of risotto
• Once you think the rice is as soft or as hard as you want it to be (will generally take 10-15 minutes to cook), turn off the heat and leave the pan with the lid on for five minutes before serving

To serve:

• Serve the risotto into bowls or plates, and top with the crispy chickpeas
• You can also top with rocket (arugula) or fresh parsley

Nutrition Facts

Vegan Spanish Risotto With Crispy Chickpeas (GF)

Amount Per Serving

Calories 348

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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