Lemony Rice with chickpeas, olives and golden peppers
recipe
Lemony Rice with chickpeas, olives and golden peppers
No commentsIngredients
- 2 tbsp olive oil
- 2 large onions, chopped
- 2 large golden peppers, deseeded and chopped
- 2 garlic cloves, crushed
- 2 tsp cumin seeds
Directions
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- Heat the olive oil in a large saucepan with a liked. Add the onions and peppers. Cover with the lid and cook gently for about ? mins.
Add the garlic, cumin, coriander, saffron and chilli, and stir over the heat for ? mins.
Next add the lemon slices, rice, chickpeas and olives. Stir to coat all the ingredients with the oil and spices, add the stock and then season generously.
Bring to the boil, cover and cook gently for about mins or until the rice is tender and practically all of the liquid has gone.
Remove from the heat and place a clean folded tea-towel under the lid of the pan. Leave for a further ? mins for any remaining liquid to be absorbed.
Just before serving, fluff the mixture gently with a fork and sprinkle over some fresh coriander.
Source: Recipe courtesy of Tesco Vegetarian Magazine. By Rose Elliot
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