Step 1

Heat the oil in a skillet over medium heat. Add the shallot & garlic and cook down for a minute. Add the rice & pepper and toast for 2-3 minutes, stirring frequently. Pour in the broth and stir. Bring to a boil, cover, lower the heat and simmer for 20 minutes. Remove the lid, add the lemon juice & parmesan and stir until the cheese is melted. Taste and add salt if needed.

Step 2

While the rice is simmering, heat the oil in another skillet over medium heat. Add the chickpeas, garlic power & pepper and cook down for a few minutes, stirring frequently. Once the chickpeas start to brown, pour in the pesto & 1/2 of the cream. Stir until combined and add the spinach. Continue to stir, adding the rest of the cream a little at a time, until the spinach is wilted. Simmer until the rice is done.

Step 3

Right before serving, add the basil to the chickpeas, taste and add salt to taste.

Step 4

To serve, add rice to each plate and top with the chickpeas. Sprinkle with grated parmesan, top with more fresh basil and enjoy!