A favourite winter warmer or perfect for a light weekend meal.
1 tablespoon olive oil
1 brown onion, chopped
3 cloves of garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 cup arborio rice
2 x 400 g cans crushed tomatoes
1.5 litres gluten free chicken stock
1 x 400 g can chickpeas, rinsed and drained
1. Heat the oil in a saucepan over medium heat then add the onion and cook for 5 minutes or until softened.
2. Add the garlic, cumin and coriander and cook for a further minute.
3. Add the rice, tomatoes an stock and cook for 25 minutes or until the rice is al dente.
4. Add the chickpeas and cook for 1 minute or until heated through.