One-pan rice with smoked salmon and chickpeas

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

Drain the chickpeas into a colander and rinse under water.

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

Add the chopped vegetables, mix to coat and saute 3 to 4 minutes, mixing continuously.

Add the drained chickpeas, saffron and thyme, season generously with sea salt and black pepper and mix gently.

Add the water, raise to high heat and mix gently.

Rinse the rice in a fine sieve 1 to 2 minutes until the water runs clear.

Once boiling, add the rice, mix gently, cover and lower to low medium heat.

Simmer about 15 minutes until the liquid is absorbed and the rice is cooked through.

Roll the smoked salmon slices, cut down the middle and into half inch pieces.

Off the heat, add the smoked salmon and chopped parsley and fluff gently with a fork.