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Chickpea pilaf with spinach

Name: Chickpea pilaf with spinach
Prep time: 5 min
Cook time: 22 min
Ingredients: 1 ½ cups basmati rice; 1 tbs olive oil; 3 carrots, coarsely chopped; 1 leek, finely chopped; 2 cloves garlic, crushed; 60g currants; ¼ tsp turmeric; 2 tsp curry powder; 400g can chickpeas, rinsed and drained; 400ml vegetable stock; 300ml water; 200g spinach; 100g slivered almonds, roasted (reserve 1 tbs for garnish); 2 tbs chopped coriander leaves; 2 tbs chopped mint leaves; low-fat natural yogurt and coriander sprigs to serve

Serves: 6

Prep: 5

Cook: 22

Great tasting meals don’t come much simpler to cook than this! This rustic chickpea pilaf with is full of aromatic spices and fragrant herbs – guaranteed to have friends and family coming back for more.

Ingredients

1 ½ cups basmati rice
1 tbs olive oil
3 carrots, coarsely chopped
1 leek, finely chopped
2 cloves garlic, crushed
60g currants
¼ tsp turmeric
2 tsp curry powder
400g can chickpeas, rinsed and drained
400ml vegetable stock
300ml water
200g spinach
100g slivered almonds, roasted (reserve 1 tbs for garnish)
2 tbs chopped coriander leaves
2 tbs chopped mint leaves
low-fat natural yogurt and coriander sprigs to serve

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Method

Step 1
Place rice in a sieve and rinse under running water until water runs clear. Heat oil in a large saucepan over medium heat. Add carrots, leek, garlic, currants and spices. Cook, stirring occasionally for 8 minutes or until vegetables are tender. Add chickpeas, rice, stock, and water. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes.
Step 2
Remove from heat, place spinach over rice, cover and stand for 8 minutes. Uncover, add ¾ cup almonds, coriander and mint into rice. Stir ingredients in using a fork. Serve topped with yoghurt and remaining almonds