Spanish Chickpea and Brown Rice Grain Bowl

• 150 g Brown rice
• 400 g Canned chickpeas
• 3 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 1 tsp Smoked paprika
• ½ tsp Ground cumin
• 200 g Canned roasted red peppers
• 200 g Cherry tomatoes
• 1 Lemon
• 1 tbsp Red wine vinegar
• 1 tsp Fine sea salt
• ¼ tsp Black pepper

1. Cook the brown rice in a saucepan of boiling salted water until tender, about 25 minutes. Drain well in a colander and return to the pan; cover and leave to steam-dry for 5 minutes.
2. Meanwhile, drain and rinse the chickpeas. Warm 1 tbsp of the extra virgin olive oil in a frying pan over medium heat, then add the garlic and cook for 30 seconds until fragrant.
3. Stir in the smoked paprika and ground cumin, then add the chickpeas with a splash of water to stop the spices catching. Cook for 4 to 5 minutes, stirring, until the chickpeas are hot and lightly coated; season with a pinch of fine sea salt and black pepper.
4. Slice the canned roasted red peppers and halve the cherry tomatoes. Add both to the pan for 1 minute, just to take the chill off, then remove from the heat.
5. In a mixing bowl, whisk the remaining extra virgin olive oil with the red wine vinegar and the juice of the lemon. Season with the remaining fine sea salt and black pepper to taste.
6. Divide the rice between two bowls and spoon over the warm chickpea mixture. Drizzle with the lemon dressing and serve warm or at room temperature.

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