Rice with Chickpeas, Broccoli, and Butternut Squash

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.

Cut the butternut squash into small dice. Wash and cut the broccoli into florets.

Bring the water to a boil in a pan and add a little salt. Add the butternut squash. After 5 minutes, add the broccoli and boil together for 3–4 more minutes. Then drain the vegetables and set aside.

Wash the chickpeas and set aside.

Put the amount of rice you plan to use into a serving dish. Add the vegetables and chickpeas. Mix together and serve.