Rice with Broccoli: A delicious Spanish cuisine

Ingredients

• 3 tbsp olive oil
• 4 cloves garlic
• 1/2 head broccoli
• 1 cup round rice (220 grams)
• 3 cups vegetable broth (710 ml)
• 15 oz can cooked chickpeas (425 grams)
• A quarter cup of finely grated Manchego cheese (30 grams)
• A quarter of tsp saffron threads (0.17 grams)
• handful finely chopped parsley
• sea salt & black pepper

Instructions

1. 1

   Chop 1/2 broccoli head into small pieces and mince 4 garlic cloves roughly.

2. 2

   To a saucepan, add 3 cups of vegetable broth, pinch in 1/4 tsp saffron threads and cook on medium-high heat for 3 minutes.

3. 3

   At the same time, add 2 tablespoons (30 ml) olive oil to a large fry pan on medium heat.

4. 4

   After 2 min mix the pieces of broccoli with the olive oil. Place them on a single layer to cook unmixed for 3 min. Before removing from the pan and setting aside, flip the pieces and cook for another 3 min without mixing.

5. 5

   Mix 1 tbsp (15 ml) olive oil with the minced garlic in the same pan with the same heat.

6. 6

   After 10 seconds, add a 15 oz can (drained & rinsed) of chickpeas and 1 cup of round rice, and season everything with a mixture of sea salt and black pepper.

7. 7

   Add the hot broth infused with saffron and increase the heat to medium-high, then mix everything together so everything is evenly blended.

8. 8

   Let it simmer for 8 min until the rice absorbs the broth. Set the pan to low-medium heat, add the broccoli back into it and put a lid on the pan.

9. 9

   Remove it from the heat after 4 min, when no broth left in the pan

10. 10

    Garnish with finely chopped parsley and some grated Manchego cheese.