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1. Preheat the oven to 425 F (220 C). Line a large baking sheet with parchment paper. Finely chop the onion, mince the garlic, roughly chop the parsley, and cut the broccolini into bite-size pieces. Cut the lemon into wedges.
1 piece yellow onion,
4 clove garlic,
1 bunch broccolini,
0.2 cup fresh parsley (garnish),
1 piece lemon
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2. Pat the chickpeas very dry with a clean towel, then spread them on one side of the baking sheet. Toss them with some olive oil, ground cumin, smoked paprika, salt, and black pepper. On the other side of the sheet, add the cherry tomatoes and broccolini, and toss them with some olive oil, salt, black pepper, and dried oregano.
1 can canned chickpeas (drained and rinsed),
2 cup cherry tomatoes,
4 tbsp olive oil,
1 tsp ground cumin,
1 tsp smoked paprika,
0.5 tsp dried oregano,
1.5 tsp salt,
0.5 tsp black pepper,
1 bunch broccolini
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3. Roast the chickpeas, cherry tomatoes, and broccolini for 20 to 25 minutes, stirring once halfway through, until the chickpeas are crisp and the vegetables are tender and lightly charred at the edges.
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4. While the tray roasts, rinse the basmati rice in cold water until the water runs mostly clear, then drain well.
1 cup basmati rice,
0.2 cup water
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5. Heat some olive oil in a medium saucepan over medium heat. Add the chopped onion and a pinch of salt and cook, stirring often, for 5 to 7 minutes until soft and lightly golden.
1 piece yellow onion,
4 tbsp olive oil,
1.5 tsp salt
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6. Add the minced garlic and red pepper flakes to the saucepan and cook for about 30 seconds until fragrant. Stir in the rinsed rice and toast it for 1 to 2 minutes, stirring to coat it in the oil and aromatics.
1 cup basmati rice,
4 clove garlic,
0.2 tsp red pepper flakes
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7. Pour in the canned crushed tomatoes, vegetable broth, a little water, and some salt and black pepper. Stir well, bring to a gentle simmer, then reduce the heat to low. Cover with a tight-fitting lid and cook for 15 minutes without lifting the lid.
1 cup canned crushed tomatoes,
1.8 cup vegetable broth,
1.5 tsp salt,
0.5 tsp black pepper,
0.2 cup water
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8. After 15 minutes, remove the saucepan from the heat and let it rest, still covered, for another 5 to 10 minutes. Then uncover and fluff the tomato rice gently with a fork.
1 cup basmati rice,
1 cup canned crushed tomatoes,
1.8 cup vegetable broth
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9. Taste the tomato rice and adjust seasoning with more salt and black pepper if needed. Spoon the rice into shallow bowls, top with the crispy chickpeas, roasted cherry tomatoes, and broccolini. Sprinkle with chopped parsley and finish with a squeeze of lemon over each serving.
1 can canned chickpeas (drained and rinsed),
2 cup cherry tomatoes,
1.5 tsp salt,
0.5 tsp black pepper,
1 bunch broccolini,
0.2 cup fresh parsley (garnish),
1 piece lemon
By mansi