½ onion – diced (1cm)
½ medium carrot -peeled & diced (1cm)
100 – 150g versatile vegetable (squash, pumpkin, sweet potato etc.) – peeled & diced (1cm)
½ celery stick – diced (1cm)
½ pepper – deseeded diced (1cm)
2 cloves garlic – finely chopped
2 tsp aromatic spice blend ½ tin chopped tomatoes
400ml tap water
½ stock cube
½ tin chickpeas (drained)
50g basmati rice (rinsed through with cold water)
2 spring onions
chilli, Greek yoghurt, almonds, bread, olive oil
|Prepare vegetables as described.|
In a saucepan over a medium heat, sweat onion with a little cooking oil until soft & translucent (2 – 4 mins).
Add carrot, celery, pepper & versatile vegetable and cook until starting to soften (3 – 4 mins).
Add garlic and cook out for 1 minute before adding aromatic spice blend.
Add tomatoes, water, ½ vegetable stock cube, chickpeas & rice – bring to the boil then reduce to a simmer until rice is cooked (10 – 12 mins).
Finally, taste and adjust seasoning (salt & pepper).
Serve garnished with spring onions & any optional ingredients.