Rice Cooker Spanish Chickpeas and Rice is an incredibly easy and inexpensive vegan dinner that will keep you full and happy with very little effort.
Total Cost: $4.41 recipe / $1.10
Servings: 41.5 cups each
1Tbspolive oil $0.16
1cuplong grain white rice$0.39
1/4tsp garlic powder$0.02
freshly cracked black pepper$0.02
115oz. canchickpeas, drained$0.55
115oz. canpetite diced tomatoes, with juices$0.49
16oz. jarquartered artichoke hearts, drained$1.79
1/4bunchfresh parsley, chopped$0.22
Combine the olive oil, rice, smoked paprika, cumin, oregano, cayenne pepper, onion powder, garlic powder, and some freshly cracked pepper (about 10 cranks of a pepper mill) in the bowl of the rice cooker. Stir until the rice is coated in oil and spices.
Next add the chickpeas (drained), diced tomatoes (with juices), artichoke hearts (drained), and vegetable broth. Give everything a brief stir, then closes the rice cooker and turn it on to the white rice setting (or the basic "cook" setting).
Let the rice cooker cook the mixture until finished, then once the cook cycle has completed let it rest on the "keep warm" setting for at least 5 minutes. After resting, open the cooker and gently fluff and stir the mixture to make sure everything is evenly mixed.
To serve, spoon the chickpea and rice mixture into a bowl, sprinkle chopped parsley over top, and serve with a couple wedges of lemon. Squeeze the lemon over top just before eating.