The Spanish Chickpeas and Rice recipe is one of the first recipes that you should make in your rice cooker. This is an easy, quick, and easy vegan meal that will satisfy your palate.
It’s made with rice, chickpeas, artichokes, and tons of smoky seasoning, and is perfectly suited to cooking in a rice cooker. It was pretty simple to make the original version on the stovetop, but when you combine it with the ease of a rice cooker, it becomes a lot easier when you have a rice cooker.
There’s nothing simpler than pouring all the ingredients into the Rice Cooker, hitting the start button, and in minutes you’ve got a great meal. This Chickpeas and Rice Spanish Rice Cooker is delicious, quick, and easy to make.
The Apronese recipe will be detailed below for you, all you need to do is take 3 minutes and read each step carefully.
Are you ready?
Is It Necessary to Use a Rice Cooker?
There is no need to spend a lot of time and money on a slow cooker! This same dish can be made on the stovetop in a deep skillet with a lid or in a Dutch oven. You can find the original stovetop instructions here: Spanish Chickpeas and Rice.
Adaptations for Rice Cookers
As part of the original recipe for Rice Cooker Spanish Chickpeas and Rice, I did have to make some changes from the original recipe.
My first change was to reduce the quantity of ingredients a little as I was afraid that everything might not fit in my 8 cup rice cooker. Using fresh onion and garlic powder rather than diced onion made this version of the recipe even easier and more beginner-friendly as it reduced the amount of artichoke hearts, chickpeas, and onion powder.
This also made it even easier and more accessible to people who may not be familiar with cooking. Unlike the stove top method, a rice cooker does not evaporate the liquid in the same way as a skillet does, so when it comes to making this dish you only have to slice the lemon, and chop the parsley garnish at the end! I also reduced the broth slightly to make up for the fact that the liquid evaporates less in the rice cooker!
How Do I Choose a Rice Cooker?
Choosing one of the most popular and most basic rice cooker models on the market allowed me to develop rice cooker recipes that have the broadest compatibility possible. In spite of this, each model of rice cooker is slightly different and may yield slightly different results, so you may have to adjust the recipe to suit your machine. My rice cooker is an Aroma Housewares Digital Rice Cooker that holds eight cups cooked rice and four cups uncooked rice.
Is It Possible to Make This in an Instant Pot?
In the Instant Pot, the rice function is very similar to the rice cooker function, and so as long as you use the rice function and not the pressure cooking feature, this recipe should be perfect, provided that you use the rice function and not the pressure cooking setting.
However, I have yet to test out this recipe on an Instant Pot because I have not had the chance to use one yet.
Rice Cooker Spanish Chickpeas and Rice
You will be able to keep yourself full and satiated with very little effort by cooking the following Spanish Chickpeas and Rice using your rice cooker, that will keep you happy and full for a very long time.
Servings: 4 (1.5 cups each)
- 1 Tbsp olive oil ($0.16)
- 1 cup long grain white rice ($0.39)
- 1 tsp smoked paprika ($0.10)
- 1/2 tsp ground cumin ($0.05)
- 1/4 tsp dried oregano ($0.02)
- 1/8 tsp cayenne pepper ($0.02)
- 1/4 tsp onion powder ($0.02)
- 1/4 tsp garlic powder ($0.02)
- freshly cracked black pepper ($0.02)
- 1 15oz. can chickpeas, drained ($0.55)
- 1 15oz. can petite diced tomatoes, with juices ($0.49)
- 1 6oz. jar quartered artichoke hearts, drained ($1.79)
- 1 cup vegetable broth ($0.13)
- 1/4 bunch fresh parsley, chopped ($0.22)
- 1 fresh lemon ($0.43)
- This dish is made with olive oil, rice, smoked paprika, cumin, oregano, cayenne pepper, onion powder, garlic powder, and a dash of fresh cracked pepper (about 10 turns of the pepper mill) all combined in a bowl of the rice cooker. Stir the mixture until it is well coated with oil and spices.
- Once the chickpeas (when drained) have been added to the rice cooker, you will need to add diced tomatoes (with their juices), artichoke hearts (seasoned with salt and pepper), and the vegetable broth. Stir everything vigorously just before you close the rice cooker, then turn it on to the white rice setting (or the basic cooking setting).
- In the rice cooker, let the mixture cook for the duration of the cooking cycle, then once the cook cycle is complete, open the cooker and fluff and stir the mixture gently to ensure the ingredients are evenly mixed. Once the cook cycle has completed, turn off the rice cooker and allow it to rest for at least 5 minutes on the “keep warm” setting.
- The chickpea and rice mixture should be spooned into a bowl, sprinkling chopped parsley over top, and serving with a few wedges of lemon just before eating. Squeeze the lemon on top of the mixture immediately before eating.
Serving: 1 Serving ・ Calories: 398.9 kcal ・ Carbohydrates: 70.53 g ・ Protein: 12.98 g ・ Fat: 7.4 g ・ Sodium: 764.75 mg ・ Fiber: 10.4 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
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How to Make Rice Cooker Spanish Chickpeas and Rice – Step by Step Photos
You’ll need 1 tbsp smoked paprika, 1/2 tbsp cumin, 1/4 tbsp oregano, 1/8 tbsp cayenne, 1/4 tbsp garlic powder, 1/4 tbsp onion powder, and freshly cracked pepper for this dish.
The next step is to add 1 Tbsp olive oil, 1 cup of long grain white rice, all of the spices listed above, to the bowl of the rice cooker, and stir until all of the rice is coated with both the oil and spices.
Add a 15 oz. can of chickpeas (drained) and a 15 oz. can of diced petite tomatoes (with the juices) to the pan. Add one 6 oz. jar of artichoke hearts (drained) to the pan.
Last but not least, add 1 cup vegetable broth to the rice cooker and stir briefly to ensure everything is well combined.
When you have finished cooking, shut off the rice cooker and set it to a white rice setting, or even if your rice cooker only has a basic “cook” setting, then set it to that function.
The rice should be kept warm for at least five minutes after the cook cycle has finished. If you do this, the rice will absorb any excess steam and everything will cook a little more evenly.
Upon opening the cooker after resting for at least 5 minutes, it will look a bit like this photo above after it has rested for at least 5 minutes.
To ensure that everything is evenly combined, gently fluff and stir the mixture to make sure that everything is well combined.
It is easy to serve the Rice Cooker Spanish Chickpeas and rice. The rice mixture can be spooned into a bowl, topped with chopped parsley, and covered with a few wedges of lemon. When serving, squeeze the lemon over the rice just before eating.
Cooking with a rice cooker is the easiest way to cook that Apronese has ever known, because all ingredients are put in the pot, not necessarily cooking yourself. This Spanish Rice and Chickpeas is both easy and quick without too much effort, dare you try it?