Pour ½ cup champagne or unflavored kombucha into a small dish and add ½ tsp. saffron threads to soak.
Heat 2 TB olive oil over medium-low heat in a large non-reactive skillet. Saute ½ cup yellow onion , ½ cup carrot, 2 whole bay leaves, 4 sprigs fresh thyme, ¼ tsp. salt, and ¼ tsp. red chili flakes, optional, until veggies soften.
Add 3 cloves garlic and stir for a moment until fragrant. Stir in 3 cups brown rice. Add saffron liquid and cook for a few minutes to season the rice. Add 1 cup cooked chickpeas, ¾ cup ripe cherry tomatoes and 3 cups vegan chicken broth to the skillet. Bring mixture to a boil and cook over medium heat for 10 minutes until rice absorbs some of the liquid. The chickpeas and rice mixture will still be very soupy.
Stir in ¼ cup homemade cashew cream cheese. Season with salt and pepper to taste. Place the skillet with risotto on a hot pad at the table. Sprinkle with 1 TB fresh thyme leaves and cover. Let the creamy chickpeas and rice rest for a couple of minutes to thicken before serving.
Notes
IngredientsThe quality of the broth you choose for this recipe will make a difference. Make sure it is well seasoned. For store-bought, I recommend Edward and Sons, and for homemade, here is my Not Chicken Seasoning Mix.Finding a good-tasting vegan cream cheese is important as well. My Cultured Cashew Cream Cheese is ideal. For store-bought, you may like to try the Kite Hill brand.PreparationSoak saffron in champagne or plain kombucha before adding it to the recipe.Garlic will cook without burning if you wait to add it after the onion and carrot soften.Rest the covered skillet of cooked chickpeas and rice for 10 minutes before serving. It will finish thickening to an ideal risotto-style consistency.Garnish with fresh thyme leaves and cracked pepper or more red chili flakes at the table.Reheat leftovers and thin with a little vegetable broth if needed. This vegan chickpeas and rice entree is one of those dishes that tastes even better the next day!