Spiced Chickpea and Broccoli Rice

ingredients for 4
oil/low fat cooking spray
1 onion, chopped
1 red pepper, deseeded and sliced
200g broccoli florets
225g basmati rice
1 teaspoon garlic puree
2 teaspoons ground turmeric
2 teaspoons ground coriander
1 teaspoon ground ginger
750ml vegetable stock
1 cinnamon stick, or a little ground cinnamon
400g can chickpeas, drained
juice of half a lemon

  1. Fry the onions and garlic until softened.
  2. Add the peppers, rice, turmeric, coriander and ginger; stir-fry then add the stock and cinnamon.
  3. Bring to the boil, the reduce to a simmer for ~10 minutes.
  4. Add the chickpeas and broccoli, and simmer for another ~10-15 minutes until the rice and vegetables are tender.
  5. Remove the cinnamon stick, if used. Add the lemon juice and stir through.

I’m still refining the instructions for this one, as it’s a balancing act between getting the rice cooked and the veggies tender but not mushy!

I also feel like I’ve cheated a bit with the ‘recipe for 4’ – I’ve only ever made single portions, which have very much been rough estimates of a quarter of everything (apart from chickpeas – almost always have double the amount of chickpeas!)

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