150g – basmati rice
½ medium onion – diced
5 carrots – peeled & diced
3 cloves garlic – peeled & finely chopped
3 tsp aromatic spice blend
1 tin chickpeas
1 tin chopped tomatoes
200ml fruit juice (or juice of 1 fresh orange)
8 dried apricots – chopped
Optional – yoghurt, flatbreads hummus
|Rinse rice through with cold water then boil until cooked (after 10 – 12 mins it should be soft to touch), drain & reserve.|
In a saucepan over a medium heat, sweat onion with a little cooking oil until soft & translucent (2 – 3 mins).
Add garlic to onions and cook out for 1 minute before adding aromatic blend – stir continuously to avoid too much smoke – turn down heat if necessary.
Add carrots, chopped tomatoes, fruit juice and chopped apricots to the saucepan bring slowly to a boil then simmer with a lid on until carrots are tender (12 – 15 mins), adding a touch of water if things are looking a little dry.