- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 carrots (about 300g/11oz), coarsely grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tbsp harissa
This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…
- 300g/ 11oz basmati rice, rinsed
- 700ml/ 1¼ pints vegetable stock, made with 1 stock cube (or equivalent)
- 400g can chickpea, drained and rinsed
- 25g/ 1oz toasted flaked almond
- 200g pot Greek yogurt
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.