Fusion Risotto Vegan

3 tablespoons margarine (such as Earth Balance®)

3 basil leaves, finely chopped

2 bunches fresh chives, finely chopped

6 cups vegetable stock, or more if needed

1 onion, cubed

1 tomato, cubed

3 Yukon gold potatoes, cubed

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon cayenne pepper

1 tablespoon ground cumin

1 tablespoon paprika

salt and ground black pepper to taste

2 cloves garlic, minced

1 (16 ounce) can chickpeas (garbanzo beans), drained and rinsed

2 cups Arborio rice

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.