Spanish Broccoli Rice with Saffron and Chickpeas

Cook Spanish broccoli rice with chickpeas, saffron, garlic, and Manchego. Vegetable broth seasons the rice as it simmers.

For the saffron in this recipe, choose whole threads from Golden Saffron so you can measure the amount called for.

The chickpeas make this broccoli rice more substantial and the Manchego gives it a salty finish. If you prefer a wider mix of vegetables, make Spanish widowed rice instead.

How to Make Spanish Broccoli Rice with Saffron and Chickpeas

1. Chop 1/2 broccoli head into small pieces and mince 4 garlic cloves roughly.
2. To a saucepan, add 3 cups of vegetable broth, pinch in 1/4 tsp saffron threads and cook on medium-high heat for 3 minutes.
3. At the same time, add 2 tablespoons (30 ml) olive oil to a large fry pan on medium heat.
4. After 2 min mix the pieces of broccoli with the olive oil. Place them on a single layer to cook unmixed for 3 min. Before removing from the pan and setting aside, flip the pieces and cook for another 3 min without mixing.
5. Mix 1 tbsp (15 ml) olive oil with the minced garlic in the same pan with the same heat.
6. After 10 seconds, add a 15 oz can (drained & rinsed) of chickpeas and 1 cup of round rice, and season everything with a mixture of sea salt and black pepper.
7. Add the hot broth infused with saffron and increase the heat to medium-high, then mix everything together so everything is evenly blended.
8. Let it simmer for 8 min until the rice absorbs the broth. Set the pan to low-medium heat, add the broccoli back into it and put a lid on the pan.
9. Remove it from the heat after 4 min, when no broth left in the pan
10. Garnish with finely chopped parsley and some grated Manchego cheese.

Serve the rice hot so the cheese softens into it. If you have leftover rice, use it as a starting point for Spanish rice fritters, adjusting the seasoning to account for the Manchego.