Chickpea and Courgette Pilaf

• vegetable oil↗4 tbsp tbsp

  sunflower or olive oil, plus a little oil for serving

• onion↗1

  finely chopped

• garlic cloves↗4

  finely chopped

• ground cinnamon↗½ tsp ½ tsp

  (optional)

• ground cumin↗2 tsp 2 tsp
• long grain rice↗300g g
• lemon↗1

  zest and juice

• courgettes↗2 medium

  (about 300g), sliced into 1 cm rounds

• chickpeas↗2 x 400g cans

  drain liquid

• chili powder↗pinch of pinch

  to taste (optional)

• dill↗small bunch of small bunch

  mint or parsley, coarsely chopped

Step-by-step instructions

1. 1

   Heat 2 tbsp oil in a pan over medium heat and cook the onion for 8‑10 minutes until soft. Add the garlic and spices, cook for another 2 minutes until fragrant. Add the rice and 450 ml boiling water from the kettle together with the lemon zest and ½ tsp salt. Cover, reduce heat to medium‑low and cook for 20 minutes, or until all the water is absorbed and the rice is done. This can also be done in the oven: cook everything in a fire‑proof pot, then transfer to the oven after adding the rice and water, cover and bake for 20‑25 minutes at 190 °C/170 °C convection/gas 5.

2. 2

   Heat the remaining oil in a second pan over medium‑high heat and sauté the courgette slices for 4 minutes until they start to brown slightly and the edges become tender. Add the chickpeas and cook for another 2 minutes until heated through. Season to taste.

3. 3

   When the rice is ready, stir in half the lemon juice and fluff the rice with a fork. Add a pinch of chili powder, if using, and the chopped dill (or mint) into the courgette‑and‑chickpea mixture. Season to taste. Pour in the remaining lemon juice and a little oil. Serve the rice with the courgettes.