Mediterranean Garlic Rice with Chickpeas
Ingredients
- 2 cups vegetable broth 480 ml
- 1/4 tsp saffron threads 0.17 grams
- 3 tbsp extra virgin olive oil 45 ml
- 2 shallots (thinly sliced)
- 6 cloves garlic (roughly chopped)
- 1 carrot (finely chopped)
- 1 cup long grain rice (rinsed) 190 grams
- 1 tsp dried oregano 1 gram
- 1 can chickpeas (drained and rinsed) 15.5 oz / 440 grams
- 1/2 cup frozen peas 50 grams
- sea salt & black pepper
- 2 tsp lemon juice 10 ml
- chopped cilantro for garnish
Instructions
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Add the broth and saffron into a saucepan and heat with a medium heat
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes add in the sliced shallots, chopped garlic, and chopped carrot into the fry pan, mix continuously, after about 4 minutes and the vegetables are lightly sauteed, add in the rice, oregano, and season with salt & pepper, continue to mix for a couple of minutes
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Once the rice is lightly sauteed, about 2 to 3 minutes, add in the chickpeas and simmering broth, give it a mix, then place a lid on the pan and lower to a low heat
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After about 15 to 18 minutes and the rice is just cooked through (check package instructons on the rice you are using), add in the frozen peas, making sure to evenly spread them around, then place the lid back on the pan and turn off the heat, let the rice sit for 5 minutes, then squeeze in the lemon juice over the rice and using a fork gently fluff the rice
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Transfer into serving dishes and top off with chopped cilantro, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe