Chickpea and Mushroom Rice

If you don’t have any cooked rice in your fridge, start by making the rice. To do this, put a tablespoon of olive oil into a pan and heat. Then slice up a garlic clove and add. When the garlic starts to color, add the rice. Stir for a couple of minutes and then add 2 cups hot water and 1 teaspoon salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand for a few minutes.

Mince the onion. Wash and dice the zucchini. Wash and slice the mushrooms.

Heat the olive oil in a skillet. Add the onion and lightly fry over medium heat for 1 minute, stirring often.

Next, add the mushrooms to the skillet and continue to cook for 3-4 more minutes. Then add the zucchini and the chickpeas, and stir with the other ingredients over medium heat for 3–4 more minutes. Season with a little salt.

Finally, put the amount of cooked rice you plan to use into the skillet. Stir into the rest of the ingredients and let stand for a minute. Then serve on a plate.