Ingredients

The following ingredients have 4 Servings
  • 2-3 tablespoons olive oil
  • 1 medium yellow onion peeled and chopped
  • 3 cloves of garlic minced
  • 1 tablespoon smoked paprika
  • 1 tablespoon freeze dried oregano
  • 1 cup uncooked long grain white rice
  • 1 ounce can diced tomatoes 540ml/19
  • 2 millilitres can chickpeas drained and rinsed well (540 /19 oz)
  • 1 1/2 cups vegetable broth
  • 3/4 teaspoon salt - or to taste
  • parsley to top if wanted

Instruction

  • Place the olive oil in a large skillet that has a matching lid.
  • Add in the onions and fry on medium-high heat until soft and translucent, around 6-7 minutes.
  • Add in the garlic, sautee for 2-3 minutes, then add in the paprika and oregano. Fry for another 1-2 minutes.
  • Add in the uncooked rice and fry for 2-3 minutes.
  • Add in the tomatoes, chickpeas and vegetable broth.
  • Add salt to taste (this will depend on how salty your broth is to start)
  • Stir until all ingredients are dispersed evenly throughout the skillet.
  • Bring to a simmer, then reduce the heat to medium and place the lid on top.
  • Simmer for 20-22 minutes, then remove the skillet - lid still on!- and let sit for another 5-6 minutes.
  • Remove the lid, fluff the rice, top with chopped parsley and serve.