Finely dice 1 small onion, roughly chop 6 cloves garlic and finely chop ½ green & ½ red bell pepper

Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

After 2 minutes add in the onion, bell peppers and garlic, mix with the olive oil, after 5 minutes and the onion is translucent and the rest of the vegetables lightly sauteed, add in 1 cup uncooked round rice, 1 cup canned chickpeas (drained & rinsed), 2 tbsp fresh lemon juice and season with sea salt & black pepper, gently mix together

Once everything is well mixed, add in 3 cups vegetable broth and turn up the heat to a high heat, give it one final mix so everything is evenly distributed

After 10 minutes and most of the broth has been absorbed by the rice but there is still some broth left, place a lid on the pan and lower the heat to a low-medium

After 6 to 8 minutes and all the broth has been absorbed by the rice, remove the pan from the heat

Add in 2 tbsp finely chopped parsley and 1 tbsp chopped fresh thyme, using a fork fluff up the rice, then finely grate the lemon zest from ½ lemon, enjoy!