Serves 2

Ingredients

• 1 onion, peel and diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 2 garlic cloves, peeled and chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 1 red pepper, deseeded and sliced ⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 1 yellow pepper, deseeded and sliced ⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 200g mushrooms, finely sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 2 large vine tomatoes (approx 400g), diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 1 lemon, quartered⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 1 tsp light brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 150g arborio rice⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 1/2 tin chickpeas, drained, dried and toasted⠀⠀
• 500ml vegetable stock⠀⠀⠀⠀⠀⠀⠀
• 1 ½  tsp smoked paprika
• ½ tsp cayenne
• ½ tsp ground black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp rosemary
• 1 tsp oregano⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 20g flaked almonds, toasted

Method

Dry fry the flaked almonds until they are roasted.  Set aside.

Drain the chickpeas into a colander, rinse under cold water, pat dry with kitchen paper

Toss the dried chickpeas on a baking tray in oil to coat. Season with salt. Roast for 30 mins, until crispy on the outside. Toss every 10 mins so they roast evenly. Some may pop a bit.  Alternatively dry fry in a hot pan for 10-15 minutes.  Once crispy, dust in ½ tsp of smoked paprika and set aside.

Sprinkle the cut sides of lemon with sugar. Place cut-side down in a large, deep frying pan and heat until caramelised, then transfer to a plate.

Heat 1 tbsp of oil in the same pan. Gently fry the onion on a low heat for 10 mins; stir now and then, add the garlic, mushrooms and pepper to the onion. Stir. Add the rice, tomatoes, and spices. Pour in 500ml of water.

Simmer for 25 mins with the lid off, adding more water as needed. Stir occasionally, until the rice is tender with a little bite.