Add the rice into a fine sieve and rinse under water until it starts running clear underneath, about 1 minute, drain the can of chickpeas into a colander and rinse under water, finely chop the onion, roughly chop the garlic, finely chop the red bell pepper, and finely chop the carrot (peeled)

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chopped vegetables, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the ground turmeric, mix together, then add in the rice, chickpeas, and season with sea salt & black pepper, mix together, then add in the water, raise to a high heat and give it a mix

When it comes to a boil, place a lid on the pan and lower to a low heat

After 15 minutes, which in my case was 3 minutes shy of the rice being cooked through (check the rice cooking times on the rice you are using), remove the lid, quickly add in the frozen peas evenly spread out, then place the lid back on the pan and simmer for another 3 to 4 minutes or until the rice is cooked through, then remove from the heat

Using a fork gently fluff the rice, this to help separate the grains, then transfer the rice into serving dishes and garnish with chopped cilantro, enjoy!