Vegan Spanish Risotto With Crispy Chickpeas (GF) - Rhian's Recipes (2024)

4.75 from 4 votes

Course: Main Course

Cuisine: Spanish

Keyword: spanish risotto, vegan risotto

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Author: Rhian Williams

For the crispy chickpeas:

• ▢ 400 g (14oz) tin of chickpeas, drained and rinsed
• ▢ 1 tablespoon olive oil (or sub rapeseed or vegetable oil)
• ▢ ¼ teaspoon smoked paprika
• ▢ ¼ teaspoon ground cumin
• ▢ Salt + pepper, to taste

For the risotto:

• ▢ 2 tablespoons olive oil (or sub rapeseed or vegetable oil)
• ▢ 1 onion, diced
• ▢ 2 cloves of garlic, minced
• ▢ 1 carrot, diced
• ▢ 1 red pepper, diced
• ▢ 1 ½ cups uncooked risotto rice or paella rice (you can also substitute Japanese rice)
• ▢ ¼ teaspoon smoked paprika
• ▢ ¼ teaspoon ground turmeric
• ▢ 1 teaspoon dried oregano (or sub dried rosemary)
• ▢ 1 vegetable stock cube (ensure gluten-free if necessary)
• ▢ Tiny pinch of saffron
• ▢ 2 medium-sized fresh tomatoes, roughly chopped
• ▢ Salt + pepper, to taste

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

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• 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.