Chickpea and Spinach Rice

• 3 tbspolive oil
• 1large onion, finely chopped
• 1carrot, coarsely grated
• 3garlic cloves, crushed
• 2 tspground cumin
• 1 tspground turmeric
• 2 x 400gtins chickpeas, drained and rinsed
• 300gbasmati rice, rinsed until the water runs clear
• 600mlvegetable stock
• 200gspinach
• 1lemon, zest and juice
• fine salt
• black pepper
• 150gGreek yoghurt

Method

1. 1Heat the olive oil in a wide pan with a lid over a medium heat. Cook the onion and carrot with a teaspoon of salt for 6 minutes until soft and golden. Stir in the garlic, cumin and turmeric for 1 minute until the spices smell warm and the oil turns yellow.
2. 2Add the chickpeas and fry for 3 minutes, stirring, until they are coated in the spiced oil and a few have started to catch and crisp at the edges. Those browned chickpeas are the best mouthfuls in the pan.
3. 3Add the rice and stir for 1 minute until every grain is glossy with oil. Pour in the stock, season with half a teaspoon of salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes until the liquid is absorbed and the rice is tender.
4. 4Take the pan off the heat, pile the spinach on top and put the lid straight back on. Leave for 5 minutes until the spinach has wilted and the rice has finished steaming.
5. 5Meanwhile stir half the lemon zest and a tablespoon of lemon juice into the yoghurt with a pinch of salt.
6. 6Fork the spinach through the rice with the rest of the lemon zest and juice and plenty of black pepper. Taste for salt, then serve with a spoon of the lemon yoghurt on each plate.

Per serving

kcal

605

protein

21.1g

fibre

12g

carbs

93.7g

fat

15g