Ben, Orri’s Chef, brings a touch of Spanish sun to his kitchen with this latest rice dish. Perfect for the turning seasons!

If you are a lover of tomatoes and chickpeas, then you will love this classic dinner recipe – it’s simple to make and delicious to eat.

Serves: 4
Prep time: 30 mins
Cook time: 45 mins




2 cups easy cook long grain rice (rinsed 5 times)
2.5 cups of vegetable stock (625ml) 1 tin peeled tomatoes
1 tsp tomato paste
1 tsp paprika
2 bay leaves
1 bunch of thyme
1 onion peeled and diced
2 garlic cloves peeled and finely chopped 1 cup frozen peas
handful of picked basil leaves
dried mixed herbs
1 lemon quartered
2 tbsp olive oil


Chickpeas and Roasted Vegetables

2 tins of chickpeas (drained and rinsed)
1 pepper (deseeded and diced)
1 aubergine (diced into 2 cm chunks) 1 courgette (diced into 2 cm chunks) dried mixed herbs
2 tbsp olive oil



1.Preheat the oven to 200 degrees C. First, start by heating the olive oil in medium saucepan over a medium high heat. Put in the onions and 1 tsp of salt and fry until the onions have darkened and gone very soft (10 minutes). Add the chopped garlic and fry for another 2 minutes, stirring occasionally to prevent anything from burning

2. Meanwhile, toss all the ingredients for the Chickpeas and Roasted Veg into a mixing bowl and then empty onto a lined baking tray big enough to hold everything without any ingredients overlapping. Bake for 20 minutes until the chickpeas are golden brown and the vegetables are slightly charred

3. Back in the saucepan, add the paprika and tomato paste and fry for a further 2 minutes. This gets rid of any bitter, raw flavours in the tomato paste and paprika. Now add the tin of tomatoes, bay leaves, thyme and bring to the boil and then cook over a medium heat for an additional 10-15 minutes or until reduced by half and darkened in colour

4. Add the rice and mix thoroughly into the reduced tomato. Now add the stock, frozen peas and bring to the boil. Once boiling, cover with a lid and turn the heat down to the lowest flame and leave to simmer (without removing the lid) for 18 minutes

5. Once the 18 minutes is up, remove the lid and turn over the rice with a wide spoon to break the grains apart and fluff it up. Add the basil and stir it through, season with salt and pepper to your taste and serve with the chickpeas and roasted veg on top with a lemon wedge on the side


Ben, Orri’s Chef

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