Chickpea orzo pilaf

Preheat the oven to 400.

Rinse and drain the chickpeas; toss in a mixing bowl with a teaspoon of olive oil, a teaspoon of smoked paprika, a pinch of salt and pepper to taste.

Spread on a parchment-lined baking tray and bake 15 minutes.

Rinse and drain the basmati rice a couple of times to remove excess starch; finely chop the onion and garlic.

Heat a saute pan on medium; coarsely chop the almonds and toast in the dry pan 3 to 5 minutes, then set aside.

Back on medium heat, add two tablespoons of olive oil, then the onions and garlic; saute 2 to 3 minutes.

Add the orzo and saute 3 to 4 minutes.

Add a teaspoon of salt, a teaspoon of sweet paprika and a generous pinch of oregano; stir. Add the rice and saute another minute or so.

Add the veggie stock and turn the heat to medium-high; when it bubbles, stir and make sure the rice is submerged.

Cover and cook on medium-low 15 minutes.

Add the toasted almonds, the chickpeas and a quarter cup of raisins; fluff and mix.

Plate generously and sprinkle with freshly chopped parsley.