- PrepPreparation time10 minutes
- CookCooking time25 minutes
- ServesServes2
- Nutrition (per serve)Nutrition (per serve)Protein: 13gSodium: 656mg
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Print- 2 tablespoons olive oil
- Half onion, chopped
- 1 garlic clove, minced
- Half cup uncooked basmati rice
- 1 cup vegetable stock (low sodium option)
- 1 can chickpeas, rinsed
- Half cup diced carrot
- Half cup diced capsicum
- Half teaspoon ground cumin
- 1 cup chopped spinach
- One quarter teaspoon garam masala
- One quarter cup sultanas
- Salt and pepper, to taste
- Chopped parsley and coriander, to serve
- Heat olive oil in a saucepan. Add onion and garlic, sauté until soft.
- Add diced carrots and capsicum. Cook until tender.
- Stir in rice, chickpeas, spinach, cumin and cinnamon. Cook for 2 minutes.
- Pour in the stock, bring to a boil, then reduce heat to low, cover and simmer for 15 minutes or until rice is cooked through.
- Remove from heat and rest covered for 5 minutes. Fluff rice with a fork.
- Top with fresh herbs and sultanas.