STEP 1

Finely chop the onion, roughly chop the garlic, finely chop the bell pepper, cut the green beans into 1 inch (2.50 cm) pieces and cut the sweet potatoes (peeled) into small bite sized pieces.

STEP 2

Heat a stock pot with a medium heat and add in the olive oil.

STEP 3

After 2 minutes add in the chopped vegetables (except for the sweet potatoes), mix with the olive oil, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the chopped sweet potatoes, paprika, cumin, thyme and season generously with sea salt & black pepper, mix together, then add in the water, raise to a high heat.

STEP 4

Once it comes to a boil, add in the chickpeas (drained & rinsed) and the rice, give it one final mix and bring back to a boil, then place a lid on the pan and lower to a low-medium heat, simmer for 15 to 20 minutes or until the sweet potatoes and rice are cooked through.

STEP 5

Transfer into shallow bowls and garnish with fresh parsley, enjoy!

Recipe, photo and video courtesy of our friend and Valencia native, Albert Bevia, of the recipe site Spain on a Fork.