Smoky paprika risotto with chickpeas (and giveaway winner)

I was recently pleased to pick up some liquid smoke in the supermarket. I haven't cooked with it since we moved to the UK and have missed the option of smoky, South American style dishes. Mr Bite was less pleased as he is not a big fan of liquid smoke flavoured meals. However, sometimes I exercise the cook's prerogative and serve them to him anyway...

It is perhaps not very surprising that where I loved this dish, he just tolerated it. I am posting it anyway because I am confident that in this instance, his lukewarm attitude stems from his dislike of the ingredients. If you are kind, you probably won't give this to someone who isn't a big fan of liquid smoke or chickpeas. For everyone else - I am certain it will be enjoyable!

In fairness, I don't think the smoky flavours were strong in this, but liquid smoke does have a distinctive flavour. You will know it is there. Paprika and lemon juice round out the flavour profile and I also added tomato salsa, which may sound a little odd, but in a small dose worked well to complement the smoky tones. If you don't have any or don't tend to buy it, tomato pickle or a mix of tomato paste, extra water and a dash of sweetness (sugar, maple syrup or equivalent) would achieve the same result.

All in all, I really did like this a lot. I also enjoyed it hot and cold, so you are covered for leftovers and for different seasons.

Smoky paprika risotto with chickpeas

A comforting dish for 4

Vegan, low in fat

Author: Bite-sized thoughts

Print recipe

Ingredients

1-1/4 cups uncooked rice, preferably short grain

2-1/2 cups vegetable stock

1 brown onion, diced

2 cups small peppers or 2 large bell peppers, chopped

2 medium carrots, diced

1 tbsp paprika

Pinch salt

1 tsp liquid smoke

1 tsp lemon juice

1/4 cup tomato salsa or tomato-based pickle, OR, 1 tbsp tomato paste + 1 tbsp water + 1 tsp sweetener of choice

1-1/2 cups cooked chickpeas

Method

Combine the rice and stock in a large saucepan and bring to the boil. Reduce heat to simmering point and simmer, covered, for approximately 12 minutes (or to pack instructions if markedly different).

Whilst the rice is cooking, saute the onion in a non-stick pan over medium-high heat, with oil if needed. When browned, add the pepper, carrots, paprika, salt, liquid smoke and lemon juice. Reduce heat to medium-low and cook until the rice is just cooked through (5-10 minutes).

Add the vegetables, salsa and chickpeas to the rice. Stir through and then leave over low heat, uncovered and stirring regularly, for a further 10 - 20 minutes. 

Are you a fan of liquid smoke?

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WINNER OF THE PLANT-BASED JOURNEY GIVEAWAY:
I am delighted to announce that the randomly chosen winner of Lani Muelrath's Plant-Based Journey is Terri Cole. Congratulations Terri - I will be in touch by email.

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