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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

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

Goes well with

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A star rating of 3.7 out of 5.13 ratings
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