Rice with Chickpeas and Vegetables

Ingredients

• 2 cups basmati rice
• 3 tablespoons olive oil
• 1 medium dry onion, finely chopped
• 3 cloves garlic, crushed
• 1 hot pepper, chopped
• 1 cup cooked chickpeas
• 2 medium tomatoes, peeled and chopped
• 1 cup chopped parsley
• 1/4 cup fresh mint, chopped
• 2 tablespoons lemon juice
• 3 cups stock
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Peppers and parsley for garnish

Method

1. Rinse the rice several times, then soak it for 15 minutes.
   Timers: 15 min
2. In a deep pot over medium heat, heat the olive oil and add the onion, stirring until it softens and turns light golden.
3. Add the garlic and stir until it also becomes light golden, then add the pepper and sauté for a few seconds.
4. Drain the rice and add it to the pot. Stir a little so the rice absorbs the flavor of the olive oil.
5. Add the chickpeas, then the tomatoes, followed by the parsley and mint. Add the lemon juice, stock, salt, and pepper. Gently stir just to combine.
6. Let the rice simmer so it absorbs most of the stock, then cover and cook over very low heat for about 30 minutes until tender.
   Timers: 30 min
7. When it is cooked, gently fluff the top of the rice with a fork and transfer it to a wide serving dish.
8. Garnish the rice with chickpeas and vegetables with parsley and peppers, and serve alongside salad or cucumber with yogurt.