Spicy Lemon Jambalaya with Chickpeas

Peel and finely chop the garlic. Slice the chili. Rinse and dice the celery. Rinse the cherry tomatoes.

Rinse the chickpeas under cold water in a sieve and let them drain.

Heat a pot with oil. Add the garlic, chili, and celery. Sauté, stirring, for a few minutes.

Add the chickpeas and cherry tomatoes to the pot. Season with salt, black pepper, paprika powder, and the dried herb mix.

Measure the rice into the pot and stir-fry briefly, being careful not to burn the rice.

Pour the crushed tomatoes into the pot, rinse the can with water, and add it as well. Measure and add the water from the recipe. Bring to a boil and simmer, stirring occasionally, for about 18–20 minutes, or until the rice is cooked.

Chop the coriander.

Finish the jambalaya with lemon juice and coriander. Serve immediately.