Easy Cooking, Great Results
INGREDIENTS
- 1 Cup Della Basmati Rice
- 2 tbsp extra virgin olive oil
- 1 small onion
- 6 cloves garlic
- 1 orange bell pepper
- 1 red bell pepper
- 1 cup canned chickpeas
- 2 tbsp lemon juice
- ½ tsp smoked paprika
- 3 cups vegetable broth
- 2 tbsp finely chopped parsley
- 1 tbsp fresh thyme
- Salt & pepper to taste
Step 1
- Prep the vegetables by chopping & dicing them all finely.
Step 2
- First, put a big frying pan on the stove and turn the heat to medium. Pour in 2 tablespoons of olive oil. Wait for 2 minutes, then put in some onions, bell peppers, and garlic. Cook them for 5 minutes until the onions look clear and the veggies are a little soft.
Step 3
- Next, add 1 cup of rice that hasn’t been cooked yet, 1 cup of chickpeas from a can (make sure to drain and rinse them first), 2 tablespoons of lemon juice that’s fresh, smoked paprika, sea salt, and black pepper. Mix them all together gently. After that, pour in 3 cups of vegetable broth and turn the heat up to high. Stir it well, throw in some thyme sprigs, and cover the pan with a lid.
Step 4
- Wait for 10 minutes. By then, most of the broth should be soaked up by the rice, but there might still be some left. When that happens, turn the heat down to low-medium and keep it covered. Let it cook for another 6 to 8 minutes until all the broth is soaked up.
Step 5
- Finally, scoop it into a bowl, sprinkle some chopped parsley on top, and enjoy your meal!