“Better than Fried Rice” Mediterranean Garlic Rice with Chickpeas

EPISODE 1205 – How to Make Mediterranean Garlic Rice with Chickpeas

FULL RECIPE HERE:

“Better than Fried Rice” Mediterranean Garlic Rice with Chickpeas

SPANISH OLIVE OIL I USED:
🇪🇸Picual (SPAIN) Extra Virgin Olive Oil

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bienvenidos and welcome to another 
episode of Spain on a fork you know like I’ve told you in the past sometimes 
we all get so busy that the last thing we want to do when we get home is make 
some dinner so we go to a restaurant or order some takeout which can get very expensive and unhealthy anyways with that being said today I’m going to show you how to make an easy recipe at home that’s so much better than any restaurant or takeout and promises to fill you with so much goodness we’re talking a Mediterranean garlic rice with chickpeas and let me tell you
this dish is filled with so many simple yet delicious flavors it’s above and beyond easy to 
make and the best part it’s all done in about 30 minutes folks serve this rice next to crunchy 
baguette and a bottle of Spanish white wine more specifically an albariño from rias baixas 
you’re gonna have yourself a fabulous meal alright let’s just jump right into this I’m going to add 
in two cups of vegetable broth into a saucepan which is 480 ml you can also use chicken 
broth here, beef broth, or even water if you like just make sure to season accordingly 
if you’re using water then we’ll pinch in a 1/4 tsp of saffron threads which is.17 glink where you can get the Spanish golden saffron I’m using in the description box below and 
heat it with a medium heat in the meantime let’s get the rest of our ingredients ready i’m 
going to add in 1 cup of rice into a fine sieve which is about 190 g and rinse the rice under 
some water for about 1 minute until it starts running clear underneath for this recipe I’m 
using long grain rice but you can use whatever rice you like just make sure to check the rice 
package instructions that way you get your liquid to rice ratios right on the money then
we’ll drain a can of chickpeas into a colander and rinse the chickpeas under some water size of the can that I’m using is 15 1/2 oz which is 440 g And we’ll also thinly slice two shallots roughly 
chop six cloves of garlic and finely chop one carrot that’s been peeled for the next 
step I’m going to heat a large fry pan with a medium heat and add in 3 tbsp of extra 
virgin olive oil which is 45 ml important to use the good stuff here as this is what truly makes a difference link where you can get the Spanish one I’m using in the description box below after a couple 
minutes we’ll add in the chopped vegetables and we’ll mix them around that way they’re 
all coated in the olive oil and as you know I like to mix this around continuously
that way everything evenly sautes after about 4 minutes and the vegetables are 
lightly sauteed we’ll add in the rinsed rice along with one teaspoon of dried oregano which is 1 gram and season everything with 
sea salt and freshly cracked black pepper and we’re going to continue to mix this 
and go between 1 to 2 minutes on the rice after about 2 minutes and the rice is lightly 
sauteed we’ll add in the rinsed chickpeas And we’ll grab the simmering vegetable 
broth and gently add it into the fry pan And we’ll give it a gentle mix that 
way everything’s evenly distributed and then we’ll place a lid on the pan and lower 
the fire to a low heat and we’re going to simmer this for about 15 minutes or until the 
rice is just cooked through once again important to check the package instructions 
in the rice you’re using that way you get your liquid to rice ratios and your 
cooking times right on the money after about 15 minutes and the 
rice is just cooked through I’m going to remove the lid add in half 
a cup of frozen peas which is about 50 g and you want to make sure to evenly spread them around and then we’ll place the lid back on the pan and turn off the heat and let this sit 
here for a few minutes you know by trapping the steam in there it’s going to ensure that all 
the grains of rice are perfectly cooked and that the peas are nice and tender after a couple 
minutes we’ll remove the pan from the stove top squeeze in a kiss of fresh 
lemon juice over the rice and using a fork we’ll gently fluff the 
rice this is to help separate the grains then we’ll transfer some of the rice into a serving dish and we’ll top it off with some chopped 
cilantro check it out our Mediterranean garlic rice with chickpeas is done easy 
to make restaurant quality presentation and all done in about 30 minutes let’s 
give this a try and see how it turned out as always folks now it’s time for 
the moment of truth let’s see how this tastes it looks absolutely beautiful
little bit of everything here we go you know like I told at the beginning this is so much better than any restaurant or takeout rice you’ll ever have it’s healthy it’s filled with so many 
great flavors the rice is beautifully cooked absorbed everything in the pan the chickpeas 
add the texture and the rest of the ingredients that beautiful lift of goodness give it a try at 
home once again next to a crunchy baguette and a bottle of Spanish white wine and Albariño from the region for rias baixas you’re gonna have yourself a fabulous meal real quick before I go a 
shout out to a couple of my patreons Kevin