Chickpea and Brocolli Risotto

A simple risotto, made with chickpeas, turmeric rice (Basmati), a quarter of a head of brocolli (diced), and one julienned red onion.

The rice was boiled for 12 minutes in water, a pinch of salt, a little olive oil, and two pinches of turmeric powder. Drained, and set aside.

The chickpeas were soaked overnight, and then boiled for twenty minutes or so until tender. Then they were fried in a little butter along with the red onion, for fifteen minutes.

After that, the diced brocolli was added to the pan, and cooked for about another ten minutes.

The rice and the chickpeas, brocolli and red onion were decanted to a bowl, and stirred together. Served with a little sweet chilli sauce. Can be eaten hot or cold.