Roughly dice ½ onion, roughly chop 4 cloves garlic, cut 2 carrots (peeled) into ¼ inch (.50 cm) pieces and cut 2 stalks celery into ¼ inch (.50 cm) pieces

Add 1 liter (4 ¼ cups) vegetable broth into a sauce pan, pinch in ¼ tsp (.17 grams) saffron threads and heat it with a medium-high heat

Heat a large fry pan with a medium-high heat and add in ¼ cup (60 ml) extra virgin olive oil, after 1 minute add in the chopped carrots, celery, onion and garlic, mix with the olive oil, after 5 to 6 minutes and the vegetables are lightly sauteed, add in 1 cup (200 grams) uncooked round rice, 1 ¼ cups (210 grams) canned garbanzo beans (drained & rinsed) and season with sea salt, black pepper and 2 tbsp (7.60 grams) freshly chopped parsley, gently mix everything together

Once everything is well mixed, add in the hot saffron infused broth into the pan and 1 sprig of fresh rosemary, mix together and then mix every 2 to 3 minutes, about 10 minutes after adding the broth into the pan lower the fire to a low-medium heat, simmer for 3 to 4 minutes

After simmering for about 4 minutes and there´s still a little broth left, you don´t want to fully bring it down, remove the pan from the heat and serve at once, enjoy!