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