Spiced chickpeas with rice

Rinse and drain the rice two to three times.

In a small saucepan over medium-low heat warm the olive oil with the tomato paste, chili flakes and salt and cook the tomato paste gently for a couple of minutes.

Add the rice and stir to coat, then add the water and turn the heat to medium-high.

When the water begins to bubble drop to medium-low, stir, cover and cook 15 minutes.

Finely chop the garlic, thinly slice the onion and thinly slice the red bell pepper.

Turn the heat off and let the rice steam a further 10 minutes.

In a saute pan over medium heat add the chili oil and the onions and saute three to four minutes.

Add the garlic and saute a couple of minutes, then the red bell pepper and saute another couple of minutes.

Rinse the canned chickpeas and set aside.

Add the cumin, smoked paprika, sweet paprika, sumac and salt to the pan and stir.

Add the chickpeas, stir and cook a few more minutes, then turn off the heat.

Fluff the rice with a fork or a paddle, including the crispy rice from the bottom of the pan.

Plate the rice, top with the spiced chickpeas and finish with fresh cilantro and a splash of fresh lemon juice.