Moroccan Spiced Chickpeas & Saffron-Style Rice

Ingredients

• 1 (15 oz / 425 g) can chickpeas (cooked, drained)
• 1 tbsp olive oil
• 1/2 medium onion
• 2 cloves garlic
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable broth (or water)
• 3/4 cup long-grain rice (or basmati)
• 1 pinch saffron-style flavor (saffron threads OR 1/4 tsp ground turmeric + pinch of sugar)(optional)
• 1 tbsp lemon juice
• 2 fresh parsley (chopped)(optional)

Instructions

1. 1

   Prep (15 minutes): Finely chop the onion and mince the garlic. Drain and rinse the chickpeas. Measure spices and broth; chop parsley if using.

2. 2

   Start the rice: Rinse the rice until the water runs mostly clear. In a small pot, combine rice with 1 1/4 cups water (or broth) and a pinch of saffron-style flavor. Bring to a boil, cover, reduce to low, and simmer until tender, about 15 minutes. Turn off heat and keep covered.

3. 3

   Cook the chickpeas (about 25 minutes): In a skillet or saucepan, heat olive oil over medium heat. Add onion and cook until soft, 4–5 minutes. Add garlic and cook 30 seconds. Stir in cumin, coriander, turmeric, smoked paprika, cinnamon, salt, and pepper for 30 seconds.

4. 4

   Simmer: Add chickpeas and broth to the spice mixture. Simmer, partially covered, until the liquid reduces and the chickpeas are well coated, 18–20 minutes. Stir occasionally.

5. 5

   Finish and serve: Stir lemon juice into the chickpeas. Fluff the rice and spoon chickpeas over the top. Garnish with parsley if using.