Arroz con Garbanzos "Rice with Chick Peas"

Arroz con Garbanzos is a tasty Spanish vegetarian rice recipe featuring chick peas (garbanzos). This hearty meal makes a perfect lunch on a cold day. This is not a meal for those of you on a low-carb diet!

Arroz con garbanzos is REALLY easy to make. You can use dried chick peas (soak them overnight), or canned chick peas work just fine, too. Combine all of this with some good Spanish paprika, and you have a great meal! Give this one a try and let me know what you think!

In a small skillet, heat the oil and add the onion and chopped garlic. Cook the onion for about 5-7 minutes over medium-high heat and reserve.

In a large baking dish, add the head of garlic in the middle of the dish. Finely chop 1-2 tomatoes and spread them across the bottom of the dish. Slice the potatoes into pieces about 1/4 inch thick. Spread the slices over the tomatoes. Add the cooked onion mixture over the potatoes. Sprinkle about 1 TB of the fresh parsley over this.

Now evenly spread the uncooked rice over the vegetables. Sprinkle the paprikas over the rice and add some ground pepper to your taste. Add the chick peas (reserving either the liquid in the can or the liquid you soaked the peas in).

Now add the liquid from the can (or overnight soaking). This would be about 1/2 to 3/4 cups of liquid. Now add the stock over the entire contents of the dish until all of the ingredients are under the fluid about 1/4 inch. Cut the other two tomatoes in half and add them (cut side up) into the dish.

Put the dish in the oven to cook for about 45 minutes to one hour or until the rice is done. Check periodically and if the dish needs more liquid, add a little more stock. When done the rice should be cooked and most of the liquid should be absorbed.

Remove the dish from the oven and sprinkle with the remaining fresh chopped parsley. Enjoy!

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