Garlic turmeric rice with chickpeas

Rinse the rice in a fine sieve about a minute until the water runs clear, and drain and rinse the chickpeas in a colander.

Finely chop the onion, bell pepper and peeled carrot and roughly chop the garlic.

Heat the olive oil in a large fry pan over medium heat.

Add the chopped vegetables and stir continuously about 4 minutes until lightly sauteed and the onions are translucent.

Add the turmeric and saute briefly until fragrant.

Stir in the rinsed rice and chickpeas, season generously with sea salt and black pepper, then add the water.

Raise to high; once it boils, cover and lower to a low heat and simmer about 18 minutes until the rice is just cooked, checking the package instructions for the liquid ratio and time.

After 15 minutes spread the frozen peas evenly over the top, replace the lid and simmer another 3 to 4 minutes.

Off the heat, fluff the rice with a fork to separate the grains and top with chopped cilantro.