Summer Vegetable, Chickpea & Rice One Pot Recipe

Summer Vegetable, Chickpea & Rice One Pot

Ingredients

1 onion
3 garlic cloves
1 red pepper
1 courgette
400g tin of chickpeas
2 tsp smoked paprika
400g risotto rice
1 vegetable stock cube
1 lemon
400g tin of chopped tomatoes
A handful of flat leaf parsley

Prep: 15 mins | Cook: 40 mins

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Method

1. Peel and finely slice the onion. Peel, crush or grate the garlic cloves. Slice the pepper in half horizontally and scoop out the white pith and seeds. Slice the pepper into 1cm-thick strips. Trim the courgette and slice into 1cm-thick rounds.

2. Fill and boil your kettle. Heat 2 tbsp oil in a large lidded frying pan over a medium heat. Add the onion and a pinch of salt. Fry, stirring often, for 5 mins till glossy. Add the peppers and courgette. Season with salt and pepper. Fry for 5 mins till the veg have softened. Drain & rinse the chickpeas.

3. Stir in the garlic and cook for 1 min till fragrant. Tumble in the chickpeas. Sprinkle over the smoked paprika and fry for a further 1 min.

4. Add 400g of the risotto rice. Stir and fry the grains till lightly toasted – about 2 mins.

5. Stir in the vegetable stock powder and pour in 800ml hot water from the kettle. Halve the lemon and squeeze in the juice.

6. Tip in the chopped tomatoes. Stir well to combine and bring the mixture to a boil. Reduce the heat to low and pop a lid on. Simmer for 25 mins till the grains are tender and they have absorbed the liqud.

7. After 25 mins, check the rice. If it’s still a little chalky, add 200 ml more water. Pop the lid back on and simmer for an extra 5-10 mins. Meanwhile, roughly slice the parsley.

8. Fluff up the rice. Taste and add more salt and pepper, if needed. Scatter over the parsley. Divide between warm bowls and serve.