INGREDIENTS
1/2 tsp
coriander seeds
1/2 tsp
fennel seeds
1 pinch
saffron
1 tsp
ground turmeric
1/2 tsp
aleppo pepper
1 serving
olive oil
1 medium
onion
1 serving
kosher salt
1 small
bell pepper
1 small
bell pepper
14 oz
artichoke hearts
1
lemon
1/2 cup
pumpkin puree
1/2 cups
bomba rice
1 cup
chickpeas