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Spanish Chickpeas and Rice

Budget Bytes
  • 50 minutes
  • Serves 4

INGREDIENTS

1 15 ounce can

Artichoke hearts

1 19 ounce can

Chickpeas

2 cloves

Garlic

1

Lemon, fresh

1/2 tsp

Oregano

1/4

bunch Parsley, fresh

1 15 ounce can

Tomatoes

1

Yellow onion

1 1/2 cups

Vegetable broth

1 cup

White rice, long grain

1

Black pepper, Freshly cracked

1/4 tsp

Cayenne pepper

1/2 tbsp

Paprika, smoked

1/2 tsp

Salt

2 tbsp

Olive oil

1 tsp

Cumin