Spinach and chickpea pilafby Ben Smith |
| Preperation time: 10 mins Cooking time: 20 mins Serves: 4 |
| Recipe Ingredients |
| 2 tbsp olive oil; 1 onion, chopped; 2 tbsp meduim curry powder; 300g long grain rice; 250g spinach; 2 x 400g cans chickpeas, drained. |
| Recipe Method |
| Heat the oil in a large pan and gently cook the
onion for about 5 minutes until soft. Add the curry powder and stir
for 1 minute. Stir in the rice ensuring the grains are coated in oil. Then add 725ml hot water and season. Bring to the boil, stir, cover and simmer for 12 minutes until the rice is tender and the water absorbed. Meanwhile wilt the spinach in a pan over a medium heat for 5 mins (can add a tablespoon of water if you wish). Add the spinach to the rice along with the chickpeas. Heat through to serve. |
| More recipes: |
| Chickpea
and potato curry Pea and bacon rice Chickpea dhal Spicy artichoke one-pot Mushroom and bacon risotto |
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