Vegetable paella with chickpeas

Ingredients (serves 4)

• Rice (dry)250 g
• Chickpeas, cooked / tinned400 g
• Bell pepper250 g
• Garden peas (frozen)150 g
• Tinned tomatoes400 g
• Onion100 g
• Olive oil20 g
• Lemon40 g

Also: Garlic, turmeric, smoked paprika, salt, water (~700 ml)

Method

1. Get ready: dice the onion and pepper, chop the garlic, drain and rinse the chickpeas. Boil the kettle with 700 ml water.
2. Heat 2 tbsp olive oil (20 g) in a wide frying pan over medium heat. Fry the onion, garlic and pepper for 5 min, until soft.
3. Add 250 g rice, the turmeric and smoked paprika and fry over medium heat for 1–2 min, stirring.
4. Pour in the tomatoes and 700 ml hot water, salt lightly and stir. Cook over medium heat for 15 min without stirring.
5. Scatter the chickpeas and peas evenly over the top and cook over low heat for another 10 min, until the rice is soft and has absorbed the liquid. Again, don't stir.
6. Take it off the heat, cover and let it stand for 5 min. Serve with lemon wedges.
7. Cool leftovers within 2 hours and keep in the fridge for up to 3 days.