- 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
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt792258b1d60ac961/6362316c4817046f59a08546/Chick-Pea-Pilaf-300dpi_crop_1.jpg?width=910&height=400&format=jpg&quality=95&crop=910%3A400)
Chickpea pilaf with spinach
Serves: 6
Prep: 5
Cook: 22
Ingredients
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
Tips
- This recipe can be kept frozen in individual serves and reheated for an easy meal.