Spicy chickpea rice with mediterranean vegetables
This is a very filling, pretty much store cupboard lunch. If you have never tried the rice before and it definitely requires tasting as you cook it, so that you get the texture you like. Mine was perfect for me, just past al dente but still individual grains of rice.
INGREDIENTS
80g chickpea rice (cook as packet instructions, I used stock rather than water to cook it to give more flavour)
30g chopped onion
45g chopped courgette
45g chopped red pepper
1 tablespoon of extra virgin olive oil
1/2 teaspoon of sweet, smoked paprika
1/2 teaspoon of crushed chilli (or to taste)
10ml tomato purée
Salt and pepper
INSTRUCTIONS
While the rice is cooking, add your chopped vegetables to a pan with the extra virgin olive oil. Cover with a lid. Stir the vegetables occasionally until they are starting to soften and the onions are turning translucent. At this stage, remove the lid so the vegetables start to turn at the edges. Remove from the heat.
Once the rice is cooked to your liking (sieve if necessary), add the spices and the tomato purée and stir well. Then add the vegetables, mix everything together and season. Serve in a warm bowl.