Instructions

Follow the steps and taste along the way.

1. Cook the rice

   Rinse the rice in a sieve until the water runs almost clear. Put it in a saucepan with 230 ml water and 1 g salt. Bring to a boil, cover, and cook over the lowest heat for 12 minutes. Remove from the heat and leave covered for another 8 minutes.

   

2. Prepare the salsa

   While the rice cooks, dice the tomatoes and finely chop the onion. Mix them with the lemon juice, 5 ml olive oil, 1 g salt, black pepper, and chopped parsley. Set aside.

   

3. Roast the chickpeas

   After rinsing, thoroughly pat the chickpeas dry with a clean towel. Heat 10 ml olive oil in a frying pan over medium-high heat. Add the chickpeas and roast for 10 to 12 minutes, stirring occasionally, until golden, crispy spots form.

   

4. Season the chickpeas

   Finely chop the garlic and add it to the pan along with the cumin and smoked paprika. Sprinkle in the remaining 2 g salt and stir briefly; roast for 1 more minute, just until the garlic is fragrant. If the spices start to burn, remove the pan from the heat immediately.

   

5. Assemble the bowls

   Fluff the rice with a fork and divide it between two bowls. Top with the hot, seasoned chickpeas and serve the tomato salsa alongside. Serve immediately so the chickpeas stay crispy and the salsa remains pleasantly fresh.