Tunisian Spiced Rice with Vegetables (Riz Jerbi)

Ingredients

• Long-grain rice300 g
• Olive oil3 tbsp
• Onion1 large, chopped
• Garlic2 cloves, minced
• Crushed tomatoes2 ripe tomatoes, peeled and crushed
• Tomato paste1 tbsp
• Harissa1 tbsp (adjust to taste)
• Paprika1 tsp
• Ground cumin1 tsp
• Ground coriander1 tsp
• Turmeric1/2 tsp
• Cooked chickpeas200 g
• Green peas100 g (fresh or frozen)
• Carrot1, cut into small dice
• Potato1, cut into small dice
• Vegetable broth600 ml
• Salt1 tsp (or to taste)
• Black pepper1/2 tsp
• Fresh parsley2 tbsp, chopped

Instructions

1. 1

   In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until tender and fragrant, about 5 minutes.

2. 2

   Add the crushed tomatoes, tomato paste, harissa, paprika, cumin, ground coriander, and turmeric. Mix well and cook for 2 minutes to release the aromas.

3. 3

   Stir in the diced carrot and potato, then pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes until the vegetables are almost tender.

4. 4

   Add the rice, chickpeas, and green peas. Season with salt and pepper. Stir, cover, and cook over low heat for 15-20 minutes, or until the rice is tender and has absorbed the liquid. Stir occasionally.

5. 5

   Remove from heat and let rest, covered, for 5 minutes. Taste and adjust seasoning if needed.

6. 6

   Serve hot, garnished with fresh chopped parsley.