Butternut Squash and Chickpea Baked Spanish Rice

This is a smoky vegetarian take on your favorite paella, with brown rice for extra fiber and chickpeas for protein.

1 1/2 T. olive oil, divided
1/2 medium yellow onion, finely chopped
1 garlic clove, minced
3/4 t. smoked paprika or Spanish pimentón
1/4 t. ground cumin
pinch of ground cinnamon
pinch of saffron or 1/2 t. ground turmeric
1 T. tomato paste
zest of 1/2 lemon
juice of 1/2 lemon
1/2 c. short-grain brown rice
1/3 medium butternut squash, peeled, seeded and chopped in 1/2-inch pieces (about 1/2 lb. or 2 c. chopped)
1/2 c. cooked chickpeas
1/2 teaspoon of salt
2 c. water
Sour cream or plain yogurt (at least 2 % fat), for serving

View the full recipe at Nourishing Matters →