Cheesy Chorizo, Chickpea & Crispy Rice Skillet (Wheatless, Gluten-Free)

Why You’ll Love This Recipe

• Wheat-Free & Gluten-Free – Ideal for those avoiding wheat or gluten without sacrificing flavor.

• 5 Ingredients Only (Plus Basics) – Uses simple pantry staples like chickpeas, rice, and cheese.

• Quick & Easy – Ready in about 30 minutes from start to finish.

• Perfect Texture – Crispy rice bottom with a melty cheesy top and savory chorizo.

• One-Pan Meal – Minimal cleanup, all cooked in one skillet.

• Hearty & Flavorful – Packed with protein and bold smoky flavors.

Ingredients:

• 1 tbsp olive oil

• 150g chorizo, chopped

• 1 can (400g) chickpeas, drained and rinsed

• 1 cup cooked rice (preferably day-old for crispiness)

• 1 cup shredded cheese (cheddar or your choice)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 1 tsp smoked paprika

• Salt and pepper to taste

• Fresh parsley, chopped (optional for garnish)

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Add the chopped chorizo and cook until it starts to crisp and release oil.
• Stir in the onion and garlic, cooking until softened.
• Add the diced red bell pepper and cook for 3-4 minutes.
• Mix in the chickpeas, cooked rice, smoked paprika, salt, and pepper. Stir well to combine.
• Press the mixture into the skillet and let it cook undisturbed for about 5-7 minutes to get some crispy bits on the bottom.
• Sprinkle shredded cheese evenly over the top, cover, and cook until cheese melts.
• Garnish with fresh parsley if desired.
• Serve warm straight from the skillet.

This dish is wheat-free, flavorful, and has a delightful crispy texture from the rice that pairs wonderfully with chorizo and chickpeas.

Cheesy Chorizo, Chickpea & Crispy Rice Skillet (Wheatless, Gluten-Free)

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Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 150 g chorizo chopped
• 1 can 400g chickpeas, drained and rinsed
• 1 cup cooked rice preferably day-old for crispiness
• 1 cup shredded cheese cheddar or your choice
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 red bell pepper diced
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley chopped (optional for garnish)

Method

 

1. Heat olive oil in a large skillet over medium heat.
2. Add the chopped chorizo and cook until it starts to crisp and release oil.
3. Stir in the onion and garlic, cooking until softened.
4. Add the diced red bell pepper and cook for 3-4 minutes.
5. Mix in the chickpeas, cooked rice, smoked paprika, salt, and pepper. Stir well to combine.
6. Press the mixture into the skillet and let it cook undisturbed for about 5-7 minutes to get some crispy bits on the bottom.
7. Sprinkle shredded cheese evenly over the top, cover, and cook until cheese melts.
8. Garnish with fresh parsley if desired.
9. Serve warm straight from the skillet.

Notes

This dish is wheat-free, flavorful, and has a delightful crispy texture from the rice that pairs wonderfully with chorizo and chickpeas.

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More wheatless recipes:

https://wheatlessrecipes.com/buckwheat-galettes-with-eggs-cheese-and-ham-wheatless-gluten-free/

• “Looking for more delicious wheatless and gluten-free recipes? Check out our Buckwheat Galettes with Eggs, Cheese, and Ham recipe for a savory twist.”

• Millet is an ancient grain rich in protein and fiber source{:rel=”nofollow”}

• Coconut flour is a popular gluten-free alternative for baking source{:rel=”nofollow”}

Cheesy Chorizo

Cheesy Chorizo

Cheesy Chorizo

Cheesy Chorizo

Cheesy Chorizo

Cheesy Chorizo