Chickpea Biryani (by @nourishflourishme)

Ingredients

• 300g rice
• 2 tbsp olive oil ( a cup of water at one side to use during cooking)
• 1 large onions thinly sliced
• 3 garlic cloves garlic minced (1 tsp ground garlic)
• 2 teaspoon fresh ginger chopped finely (1/4 tsp ground ginger)
• 1 red chilli Chopped Finely (optional)
• 1 tsp chilli powder
• 1 tsp cumin
• ¼ teaspoon turmeric powder
• 2 teaspoon garam masala
• 2 tsp ground coriander
• 1 can chickpeas drained
• Handful fresh spinach (frozen spinach will work also)
• 1 teaspoon salt
• ½ cup coriander chopped for garnish
• 150 ml veg stock
• (Optional) Toasted cashews or almond flakes to serve
• 1 cup frozen peas

Instructions

1. Cook the rice up as per cooking instructions, drain well in cold water and leave to one side. You can also use packet rice that is already part cooked for this
2. To a pan add the olive oil on medium heat and then add in the onion to sauté for 5 mins, stirring frequently
3. Add in a splash of water then add the garlic, ginger, fresh chilli, chilli powder, cumin, turmeric, garam masala, coriander and mix together, allow this to become almost like a paste consistency adding in another splash of water if needed
4. Now add in the chickpeas, peas salt and veg stock and stir through the paste, bring to a boil
5. Add the rice and spinach , mix well and place the lid on, leave to simmer on a low heat for 5/6 mins
6. Serve up , top with fresh coriander and toasted cashews or almonds.