Light arroz al horno with chickpeas and vegetables

Ingredients

For 1 serving

• White rice65 g
• Cooked chickpeas120 g
• Potatoes100 g
• Tomatoes1
• Vegetable broth250 ml
• Extra virgin olive oil10 g
• Garlic2 cloves
• Paprikato taste
• Saffronto taste
• Saltto taste

Contains: celery,

In season: October – March

Method

1. Turn the oven on to 200 °C (conventional) and heat the vegetable stock in a small pan. Peel the potatoes and slice them about half a centimetre thick; wash and slice the tomatoes; drain and rinse the chickpeas.
2. Heat the oil over a medium heat in a shallow ovenproof pan and fry the potatoes for 5 minutes, turning, until golden at the edges.
3. Add the rice, chickpeas, paprika, saffron and salt and stir for a minute, until the rice is glossy.
4. Pour in the hot stock, level the rice and arrange the tomato slices on top with the whole garlic bulb in the centre; from now on, don't stir.
5. Bake for 25 minutes, until the stock is absorbed, the rice tender and the surface dry.
6. Leave to rest for 5 minutes out of the oven before serving.