An easy supper dish from our campervan kitchen

Spicy Chickpea and Almond Pilaf

Serves 4 as main course or 6 as a side dish

– 1 Tbsp Olive Oil
– 2 Medium Onions, finely chopped
– 3 Medium Carrots, coarsely grated
– 700ml Vegetable Stock
– 300g Basmati Rice, rinsed
– 400 can Cooked Chickpeas, drained and rinsed
– 25g Flaked Almonds (lightly toasted)
– Half a Red Pepper
– 1 Tsp Chilli Flakes
– 1 Tsp Smoked Paprika
– 1 Tsp Ground Cumin
– 1 Tsp Ground Coriander
– 200g pot Greek Yoghurt (to serve)
– Sprig or pinch of Chopped Parsley (to serve/optional)

Puree the red pepper then mix in the spices and set aside.

Heat the oil in a lidded casserole dish then add the onions and cook for 8 minutes until soft.

Tip in the carrots, pepper/spice mix and rice and stir over the heat for a couple of minutes.

Pour over the stock and bring to the boil then reduce heat, cover with the lid and leave on the lowest heat for 10 minutes.

Add the chickpeas, stir and cook gently for a few more minutes until rice is tender and all the liquid has been absorbed.

Taste and season then cover and leave for a couple of minutes before serving with the almonds scattered on top, a dollop of Greek yoghurt and parsley to garnish.

This dish is great with any green vegetable (well maybe not Brussell Sprouts!) or a green salad. You can also serve it as a hearty accompaniment to just about any cooked meat, fish or poultry.