Chickpea and Spinach Pilaff
2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
25g/1oz/2 tbsp butter
1 tsp cumin seeds
175g/6oz/¾ cup long-grain rice
600ml/1 pint/2½ cups hot vegetable stock
1 x 400g/14oz can chickpeas (garbanzos), drained and rinsed
340g/12oz baby spinach leaves
salt and ground black pepper
natural yogurt to serve
1 Heat the oil in a large pan over a low heat. Add the onion and garlic and cook for 10 minutes, stirring, until tender.
2 Add the butter, then stir in the cumin seeds and rice. Cook for 2 minutes, then add the hot stock. Bring to the boil, then reduce the heat and simmer for 10–12 minutes until most of the liquid has been absorbed and the rice is tender.
3 Remove the pan from the heat and stir in the chickpeas and spinach. Cover with a lid and leave to stand for 5 minutes until the spinach has wilted and the chickpeas are heated through. Season to taste with salt and pepper.
4 Fluff up the rice grains with a fork and serve immediately with some natural yogurt.