Ingredients

• 2 1/2 cups vegetable broth 590 ml
• 1/4 tsp saffron threads .17 grams
• 2 tbsp extra virgin olive oil 30 grams
• 1/2 onion
• 1/2 red bell pepper
• 1/2 yellow pepper
• 4 cloves garlic
• 1 tsp sweet smoked Spanish paprika 2.30 grams
• 1/2 cup tomato sauce 115 grams
• 1 cup uncooked round rice 220 grams
• 1 cup cooked chickpeas 170 grams
• 1/3 cup black olives 70 grams
• 1 head garlic
• 1 lemon
• handful finely chopped parsley
• pinch sea salt
• dash black pepper

Instructions

1. Add 2 1/2 cups vegetable broth into a sauce pan, along with 1/4 tsp saffron threads and heat with a medium-high heat
2. At the same time, heat a large oven-proof fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced, 1/2 red & 1/2 yellow bell pepper finely chopped and 4 cloves garlic roughly chopped, mix with the olive oil
3. After 5 to 6 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked paprika and quickly mix together, then add 1/2 cup tomato sauce and simmer for 2 to 3 minutes, or until thickened, then add in 1 cup uncooked round rice, 1 cup cooked chickpeas, 1/3 cup thinly sliced black pitted olives and season with sea salt & black pepper, mix together until well combined, then add the hot vegetable broth into the pan, turn off the heat and mix together, top off with a head of garlic in the middle of the pan
4. Add into a preheated oven, 210 C – 410 F, after 20 minutes and all the broth has been absorbed by the rice, remove the pan from the heat, garnish with lemon wedges and finely chopped parsley, enjoy!