Recipe(tried): Arroz Con Garbanzo (Spanish Rice and Chickpeas)

Arroz Con Garbanzo (Spanish Rice and Beans)
Yield: 4

2 tbl olive oil
19 oz canned chickpeas, (2 cups) drained and rinsed
1/2 tsp cayenne pepper
1 med yellow onion. diced, (2 cups)
10 (or less, to taste) med garlic cloves, crushed
1 cup uncooked long grain white rice
1 1/2 tsp saffron strands
2 cup vegetable broth
1 cup dry sherry
1 ripe medium tomato, diced (1 cup)
14 oz canned sliced red pimientos, (1 cup)drained and diced
20 pitted black olives, cut in half
1 loaf Cuban bread
Salt and freshly ground black pepper, to taste

Preheat oven to 350 degrees F. Heat olive oil in a large nonstick frying pan. Add chickpeas and cayenne and saute on high 1 minute. Remove to a plate, lower heat to medium-high, add onion and garlic, and saute 5 minutes. Add rice to frying pan. Saute a few seconds. Sprinkle saffron over rice and add broth. Bring to a simmer and add sherry, tomato, and pimientos. Return chickpeas to frying pan. Cover and simmer 15 minutes.

Add olives and cook 1 minute. Add salt and pepper to taste. Place bread in oven to warm through, 5 to 7 minutes.