Ingredients
Serves 2 (each serving contains approximately 569 kcal, 20g protein, 16g fat, 96g carbohydrates)
- 80g wholegrain rice
- 1 onion (150g)
- 1 garlic clove
- 1 small red pepper (125g)
- 1 tablespoon rapeseed or olive oil (15g)
- 1 teaspoon ground cumin (5g)
- 1 teaspoon ground turmeric (5g)
- 1 teaspoon ground coriander (5g)
- 1 teaspoon garam masala (5g)
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- 2 tablespoons raisins (20g)
- 40g natural yoghurt
- 1 tablespoon toasted flaked almonds (10g)
- Freshly ground black pepper
- Handful fresh coriander leaves (optional)
Method
- Put the rice in a pan with 250ml of water. Bring to the boil, then reduce the heat and cover with a lid. Simmer gently for 25 minutes for perfectly cooked rice.
- Meanwhile, peel and dice the onion, Peel and crush the garlic. Remove the core from the red pepper and dice.
- Heat a non-stick pan over a medium to high heat. Add the oil and then sauté the onion and red pepper for 2-3 minutes. Stir in the garlic and spices and then sauté for another 1-2 minutes.
- Pour in the tomatoes and chickpeas, stirring to combine. Add the raisins and season with pepper. Cover, then reduce the heat and simmer for about 5 minutes until heated through.
- Ladle the chickpea masala into bowls and garnish with a dollop of yoghurt and a sprinkling of coriander, if liked to serve.
