One-Pot Spiced Chickpea and Rice Pilaf

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely sliced
• 2 carrots, diced
• 3 cloves garlic, crushed
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp turmeric
• 300g basmati rice, rinsed
• 2 x 400g tins chickpeas, drained and rinsed
• 600ml hot vegetable stock
• Zest and juice of 1 lemon
• 3 tbsp chopped fresh parsley
• 3 tbsp chopped fresh mint
• 150g Greek yoghurt, to serve
• Salt and black pepper to taste

Method

1. Heat the oil in a large lidded pan over a medium heat. Cook the onion and carrots for 6 minutes until softened.

2. Stir in the garlic, cumin, cinnamon and turmeric for 1 minute. Add the rice and chickpeas and stir to coat.

3. Pour in the stock, season and bring to the boil. Cover tightly, reduce to the lowest heat and cook for 12 minutes.

4. Remove from the heat and leave to steam, covered, for 5 minutes.

5. Fluff with a fork, stir in the lemon zest, juice and herbs and serve with the yoghurt.