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Spiced Rice With ChickPeas

Recipe Supplied by: The Wave Machine
Serves: 2 People
1 tbsp oil
1 medium onion, peeled and thinly sliced
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp curry paste
115g white long grain rice
45 ml hot vegetable stock
200g can chickpeas, drained
25 salted peanuts, roughly chopped
salt and freshly milled pepper
finely grated rind and juice of 1 lemon


  1. Put the oil and onion into a medium casserole dish. Cover and cook on HIGH for 2 minutes until soft. Stir in the spices and curry paste. Cover and cook for 45 seconds.

  2. Stir in the rice, lemon rind and juice and the stock.

  3. Cook, uncovered, on HIGH for 5 minutes.

  4. Stir in the chickpeas and continue to cook, uncovered, on HIGH for 4 minutes. Cover and leave to stand for 5 minutes.

  5. Season to taste and serve sprinkled with the peanuts.



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