Spiced carrot, chickpea & almond pilaf

• olive oil↗1 tbsp tbsp
• onions↗2

  finely chopped

• carrots↗3

  (about 300g/11oz), coarsely grated

• harissa↗2 tbsp tbsp
• basmati rice↗300g/ 11oz g/ 11oz

  rinsed

• vegetable stock↗700ml/ 1.25 pints ml/ 1.25 pints

  made with 1 stock cube (or equivalent)

• can chickpea↗400g g

  drained and rinsed

• toasted flaked almond↗25g/ 1oz g/ 1oz
• pot Greek yogurt↗200g g

Step-by-step instructions

1. 1

   Heat the oil in a lidded casserole dish. Add the onions and cook for 8 mins, until soft. Tip in the carrots, harissa and rice and stir for a couple of mins. Pour over the stock, bring to the boil, then cover with the lid and simmer for 10 mins.

2. 2

   Fork through the chickpeas and cook gently for 3-5 mins more, until the grains of rice are tender and all the liquid has been absorbed. Season, turn off the heat, cover and leave to sit for a few mins.

3. 3

   Sprinkle the almonds over the rice mixture and serve with a dollop of yogurt.