As we have lamb chops we cooked these first so that the rice would absorb the juices and get more flavour.  Remove the lamb after cooking  and then add garlic etc.  If cooking the rice with just vegetables - Heat the oil in a large non-stick pan that has a lid, then fry the garlic and crushed chilli over a medium heat for 1 minute, until it smells toasty.

Tip the rice into the pan with the stock, chickpeas and stir with a fork. Season with salt and pepper, then cover and bring to the boil. Reduce to a medium heat and cook for 12-15 minutes or until all the liquid has been absorbed and the rice is tender.

Fluff up the rice with a fork and add any herbs you wish like Coriander.