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Wash and cut your tomatoes in evenly sized pieces.
Cut and squeeze your lemon so you can use the juice later.
Toast pecans on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
Heat oil in another pan, add Chickpeas cumin and fry for 10 minutes.Finally, add Tomatoes and fry for another 5 minutes.
Bring your stock to a boil, so it is ready to be added to your rice a little later.
Add your rice to the frying pan and toast it for a few minutes (be careful not to burn it).
For the most flavor: add a splash of wine or lemon juice to your rice before adding your hot stock.
Add small batches of your stock while stirring constantly. Make sure to wait until it is fully absorbed before adding more. Stop adding stock when your rice becomes al dente. During this step, follow the instructions below for preparing your main vegetables.
Add your cooked chickpeas and tomatoes to your rice and mix.
Mix olive oil together in a bowl, then drizzle on top of your risotto.