The plan had been Don Benito. The área de autocaravanas turned out to be two spaces next to the bus station — central enough, but too busy for Poppy, who had opinions about noise. We left and headed for another spot I knew of, only to find it had been taken over by a feria. We backtracked to Magacela – a gem of a place with five dedicated spaces, free electricity, and views of the town and the castle sitting above it. Sometimes the best park-ups are the ones you end up at by accident.

It was late by the time we arrived, and I needed something quick from what was in the van. A tin of chickpeas, some rice, half an onion, cherry tomatoes, sun-dried tomatoes, spices, and a tub of hummus that needed finishing. One pan on the gas ring. Twenty minutes. It was considerably better than it had any right to be.

The hummus stirred in at the end is the thing that makes it — it melts into the rice and creates a creamy, slightly nutty texture without any dairy. A use-it-up moment that I'd happily repeat.

One-Pan Chickpea Rice Bowl — Ingredients

(serves 1)

• 1 tbsp olive oil
• ½ small onion, diced
• 2 garlic cloves, finely chopped
• ½ small green pepper, sliced
• 150g cherry tomatoes, halved
• 2 tbsp sun-dried tomatoes, chopped
• 200g tinned chickpeas, rinsed and drained
• ½ tsp smoked paprika
• ½ tsp chilli powder
• ½ tsp dried oregano
• Sea salt and black pepper
• 100g rice
• 250ml chicken or vegetable stock
• Juice of ½ lemon
• 3 tbsp hummus
• Fresh parsley to finish

Method

1. Heat the olive oil in a high-sided frying pan over a medium heat. Add the onion and cook until softened, then add the garlic.
2. Add the green pepper, cherry tomatoes, and sun-dried tomatoes. Cook for 4–5 minutes until beginning to soften. Add the chickpeas, paprika, chilli powder, oregano, salt, and pepper. Stir well.
3. Add the rice and mix to coat. Pour in the stock and bring to a simmer. Cover loosely and cook for 12–15 minutes, stirring occasionally. Add a little more liquid if needed.
4. When the rice is cooked and the liquid absorbed, remove from the heat. Stir in the lemon juice and hummus until creamy. Adjust seasoning.
5. Scatter with fresh parsley and serve.

For chickpeas in falafel form instead, my Spicy Falafels, Goat's Cheese & Salad Pittas turns the same tin into something quick, crisp, and pitta-ready.

This one-pan chickpea rice bowl is part of my Veg, Fruit & Pulses collection and my Gut Health Recipes collection — real food from a rural Andalucían kitchen, built around fermented foods, high-fibre pulses, wholegrains and prebiotic-rich ingredients.

Find more recipes and food adventures here.

Wonky photos, proper produce, genuine adventures — The Flexible Chef