Baked rice with chickpeas and raisins

Put the raisins in a fine sieve over a bowl, cover with warm water and soak about 10 minutes to soften them.

Drain and rinse the chickpeas in a colander.

Finely grate the tomatoes to a generous half cup of tomato sauce and cut a quarter inch off the top of the head of garlic.

Heat an oven-proof pan over medium heat with the olive oil.

After a couple of minutes add the grated tomato and mix into the oil; cook 3 to 4 minutes until slightly thickened.

Add the smoked paprika and cinnamon and mix quickly into the tomato.

Add the rice and cook 1 to 2 minutes, mixing.

Add the drained chickpeas and the soaked raisins, season with sea salt and black pepper and mix gently.

Add the vegetable broth, turn up to high heat and mix so everything is evenly distributed.

Once it comes to a boil, turn off the heat and set the head of garlic cut side down in the middle.

Bake with bottom heat only at 210C, which is about 410F, for 20 to 25 minutes until virtually no broth is left and the rice is cooked through.

Remove from the oven and garnish with fresh parsley.