Chickpea Paella

Chickpea Paella

I came up with this tasty dish while trying to use up some leeks. It’s super tasty, packed with good grains and great served with a pile of green veg.


Chickpea Paella. Gluten Free.

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Serves: 3 Prep Time: Cooking Time:


  • 3 Tbs Olive oil
  • 2 Cloves Garlic crushed
  • Half a good quality chorizo sausage/ring - If veggie, simply use slightly more smoked sweet paprika
  • 1 Heaped Tbsp of smoked sweet paprika - the La Chinata brand is great
  • 1 Tin of chickpeas
  • 2 Leeks washed and chopped
  • 1 small white onion chopped
  • A squirt of tomato puree
  • 6 Ripe and sweet vine tomatoes, quartered
  • Bunch of parsley
  • 125g Cooked brown rice
  • 125g of cooked quinoa
  • A little oil from a jar of sundried tomatoes
  • Salt and pepper


Pop your rice and quinoa on to cook according to the instructions on the packets. If I am in a rush, I buy the ready prepared rice/quinoa mix and simply skip to the frying stage. Once cooked, drain, pop the lids back on and set aside.

Put the olive oil in a paella dish or wok and turn on the heat to bring up to heat. Chop up your chorizo into half circles, make sure the outer skin is peeled off, and put into the pan and cook until it starts to pop and release the oil. At that stage at the chopped onion, garlic and leeks and stir through. If you are preparing a veggie version put half of your sweet smoked paprika in at this stage. Leave to sweat off for 10 minutes or so, stirring occasionally to ensure it doesn’t burn. Absolutely key to this recipe is to sweat off these ingredients really well before adding anything else to make sure that the flavours really develop and come through.

Once done, add the chickpeas, smoked paprika, tomatoes and tomato puree and stir through well. Continue to cook for another 10 minutes.

Meanwhile pop the sundried tomato oil into a large frying pan and heat up, add the rice and quinoa, stir through to make sure the grains are coated in the oil and warm through.

Season your chickpea mix well and add the parsley. Once the rice/quinoa mix has been heated through in the tomato oil, add that to the pan too and mix well. Cook for a further 5 minutes and serve up with some fresh parsley sprinkled on the top. It’s delicious!

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