Chickpea, tomato and rice soup!

Ingredients

• 1 small onion, 1 celery stick, 1 small carrot, finely chopped
  

• 2 tablespoons of extra virgin olive oil
  

• 1 tin of chickpeas (drained)
  

• 1 cup of Arborio or carnaroli rice
  

• 1 tin of cherry tomatoes or peeled tomatoes
  

• Salt and pepper for seasoning 2 cups of vegetable stock
  

• Chillie oil to drizzle of top, if liked

Directions

1. Heat the oil in a medium pot, add veggies and stir fry on medium-low heat for 2-3 minutes.

2. Add chickpeas, stir through, add tomatoes, veggie stock, season with salt and pepper and bring to a simmer.

3. Add rice, stir though and turn heat to low.

4. Make sure rice is fully submerged, if not add water. Cook for 15-18 minutes, until rice is cooked through, stirring occasionally.

5. Add more water as needed whilst cooking, if it dries out too much.

6. Serve hot with chillie oil!