Chickpeas with rice

Finely chop 1 small onion, roughly chop 4 large garlic cloves, finely chop 1 small green bell pepper, finely grate 2 tomatoes.

Drain 2 cans of chickpeas in a colander and rinse under cold running water.

Heat a large fry pan over medium heat with 30 ml extra virgin olive oil for a couple of minutes.

Add the chopped vegetables (not the tomato) and saute, mixing continuously, 4 to 5 minutes.

Add the grated tomato, mix, then simmer without mixing about 3 minutes until slightly thickened.

Add 120 ml white wine and a quarter teaspoon of saffron threads, mix, and simmer without mixing 2 to 3 minutes until the alcohol cooks off and it reduces by half.

Add the chickpeas and 600 ml water; season generously with sea salt and black pepper, add 1 bay leaf; bring to a boil on high heat.

Rinse half a cup of long grain rice in a fine sieve under cold running water until it runs clear, 1 to 2 minutes.

Add the rice to the boiling pan, mix once, cover, lower to low-medium and simmer about 15 minutes until the rice is cooked (check the rice package timing).

Off the heat, serve in a shallow bowl garnished with fresh parsley, warm or at room temperature.