Chickpea, tomato and rice soup!
1 small onion, 1 celery stick, 1 small carrot, finely chopped
2 tablespoons of extra virgin olive oil
1 tin of chickpeas (drained)
1 cup of Arborio or carnaroli rice
1 tin of cherry tomatoes or peeled tomatoes
Salt and pepper for seasoning 2 cups of vegetable stock
Chillie oil to drizzle of top, if liked
Heat the oil in a medium pot, add veggies and stir fry on medium-low heat for 2-3 minutes. Add chickpeas, stir through, add tomatoes, veggie stock, season with salt and pepper and bring to a simmer. Add rice, stir though and turn heat to low. Make sure rice is fully submerged, if not add water. Cook for 15-18 minutes, until rice is cooked through, stirring occasionally. Add more water as needed whilst cooking, if it dries out too much. Serve hot with chillie oil!