Spanish Broccoli Rice

Cut 1/2 head of broccoli into small florets and roughly mince 4 cloves of garlic

Add 3 cups of vegetable broth into a sauce pan, pinch in 1/4 tsp saffron threads and heat with a medium-high heat

Meanwhile, heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

After 2 minutes add in the florets of broccoli, mix with the olive oil and then place them in a single layer, cook for 3 minutes without mixing, after 3 minutes flip the florets and cook for another 3 minutes without mixing, then remove the broccoli from the pan and set aside

Using the same pan with the same heat, add in 1 tbsp (15 ml) extra virgin olive oil and the minced garlic, mix with the olive oil, after 10 seconds add in 1 cup round rice, a 15 oz can (drained & rinsed) of chickpeas and season everything with sea salt & black pepper, mix together, then pour in the hot saffron infused vegetable broth, raise the heat to a medium-high heat and mix together so everything is evenly mixed

After simmering for 8 minutes and most of the broth has been absorbed by the rice, add the broccoli back into the pan, place a lid on the pan and lower the heat to a low-medium heat

After 4 minutes and there is virtually no broth left in the pan, remove from the heat

Finely grate in some Manchego cheese over the rice and sprinkle with finely chopped parsley, enjoy!