Free from gluten, eggs, peanuts, dairy, soy and tree nuts.
This dish is healthy as a vegetarian light meal or as an accompaniment to a meat, chicken or fish dish. It’s wholegrain and packed with fibre and antioxidants, a perfect dish for the warmer days that are approaching.
1 tsp cumin seeds
1 tsp coriander seeds
1 tbsp canola oil
1 onion, finely chopped
1 tsp ground turmeric
175g brown basmati rice
375ml vegetable stock
1 red onion, sliced
1 tbsp pomegranate molasses
Salt and pepper
400g can chickpeas, rinsed and drained
1 yellow pepper, chopped
3 tbsp pomegranate seeds
Handful each of mint and parsley, chopped
Dry roast the coriander and cumin seeds and then grind with a pestle and mortar.
Heat half the oil in a pan and fry the onion over a medium-low heat for 4 minutes. Add the roasted spices, turmeric and rice and cook for 2-3 minutes.
Pour in the stock, cover the pan and cook over a low heat until the rice is tender.
In a separate pan, heat the rest of the oil and gently fry the onion for 2-3 minutes until soft.
Add the pomegranate molasses and chickpeas and cook for another minute to combine. Add this to the cooked rice and season.
Toss in the herbs and pomegranate seeds just before serving.
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