Creole Spicy Jambalaya with Lemon and Chickpeas

Name: Creole Spicy Jambalaya with Lemon and Chickpeas
Cook time: 35 min
Yield: 4 meals
Ingredients: garlic clove; chili pepper; celery stalks; cherry tomatoes; chickpeas; oil; salt; black pepper; paprika powder; dried herbs; orzo pasta; diced tomatoes; water; coriander; lemon

Creole jambalaya with chickpeas and lemon is a dish inspired by the Louisiana region, blending Creole and Cajun culinary influences. It combines chickpeas, cherry tomatoes, and rice, all seasoned with aromatic herbs and spices.

35 min

Vegan

Jambalaya:: 3 garlic clove; 1 chili pepper; 1 pkgcelery stalks; 1 pkgcherry tomatoes; 1 pkgchickpeas; 2 tbspoil; 2 tspsalt; 0.5 tspblack pepper; 2 pkgpaprika powder; 1 pkgdried herbs; 0.75 pkgorzo pasta; 1 pkgdiced tomatoes; 11 dlwater; 1 pkgcoriander; 1 lemon

1
Peel and finely chop the garlic. Wash the chili pepper, slice it lengthwise, remove the seeds, and chop it into small pieces. Wash and dice the celery. Wash the cherry tomatoes.
2
Rinse the chickpeas under cold water in a colander and let them drain.
3
Heat oil in a pot over medium-high heat. Add the garlic, chili, and celery, and sauté for 2–3 minutes.
4
Add the chickpeas and cherry tomatoes. Season with black pepper, paprika, and dried herbs.
5
Stir in the rosmarino pasta and briefly sauté while stirring continuously. Be careful not to burn it.
6
Pour in the crushed tomatoes, rinse the can with a little water, and add it to the mixture.
7
Add water and bring to a boil. Then, simmer over low heat for about 18–20 minutes.
8
Wash and chop the coriander.
9
Serve the mixture on plates, drizzle with lemon juice, and sprinkle with coriander. Enjoy!