Fusion Risotto Vegan

Heat margarine in a pot over medium heat; cook and stir basil and chives until fragrant 1 to 2 minutes. Heat vegetable stock in a separate saucepan over medium-low heat; keep warm.

Cook and stir onion tomato potatoes garlic powder onion powder cayenne pepper cumin paprika salt and black pepper into chive mixture until onion is tender about 6 minutes. Add garlic and chickpeas; cook until garlic is fragrant 1 to 2 minutes. Stir rice into chickpea mixture; cook and stir until rice is coated and lightly toasted 2 to 3 minutes.

Stir warm vegetable stock 1 cup at a time into rice mixture waiting until the broth is absorbed before adding next cup. Continue stirring rice and adding vegetable stock until rice is fully cooked about 20 minutes.