One pot tomato chickpeas and rice

Heat a large fry pan over medium heat with three tablespoons of extra virgin olive oil.

Finely chop one medium yellow onion and roughly chop six cloves of garlic.

Add the onion and garlic to the hot pan and mix continuously so they are coated in the oil.

After about 4 minutes, when the onions are slightly translucent and the garlic is fragrant, add the smoked paprika and crushed red pepper and mix quickly so the paprika does not turn bitter.

Add the can of diced tomatoes, season with sea salt and black pepper, mix, and simmer a few minutes.

Drain the chickpeas into a fine sieve and rinse under water.

After about 4 minutes, when the tomato juices have slightly reduced, add the chickpeas and the vegetable broth and turn the heat to high.

Measure out 190 g of rice.

Once the broth boils, add the rice and mix through.

Lid on, heat to low, simmer about 18 minutes until the rice is just cooked through.

Off the heat, stir through 30 g of grated cheese.

Serve straight from the pan or transfer into dishes.