Toasted Rice with Roasted Peppers, Chickpeas and Herbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red bell pepper on a sheet pan, toss it with 1 tablespoon olive oil, a pinch of salt, and a little black pepper. Roast for 18 to 20 minutes, until tender with lightly browned edges.

2. 2

   While the pepper roasts, heat a wide skillet or pot over medium heat. Add 1 tablespoon olive oil and the cooked chickpeas. Cook for 5 to 6 minutes, stirring, until golden. Add half of the smoked paprika and a pinch of salt, cook 1 minute more, and transfer the chickpeas to a plate.

3. 3

   In the same skillet, add the remaining tablespoon of olive oil along with the yellow onion. Cook for 4 to 5 minutes over medium heat until softened. Stir in the garlic, ground cumin, and the rest of the smoked paprika, and cook for 30 seconds.

4. 4

   Add the drained long-grain rice to the skillet and toast it for 2 to 3 minutes, stirring well so the grains are coated with the aromatics and oil.

5. 5

   Pour in the hot vegetable broth, add the remaining salt, and bring to a gentle boil. Reduce the heat to low, cover, and cook for 15 minutes, or until the rice has absorbed almost all the liquid.

6. 6

   Turn off the heat and let the rice rest, covered, for 5 minutes. Then add the roasted pepper, golden chickpeas, lemon zest, lemon juice, fresh parsley, and fresh mint.

7. 7

   Fluff with a fork to loosen the rice without breaking it. Taste and adjust with more salt and black pepper if needed. Serve warm or hot.