Rice Pilaf

Heat the olive oil in a large, heavy based saucepan with a lid.

Cook the onion and red pepper for 3-4 minutes over a medium heat until the onion is turning translucent.

Add the spices and cook for a further 2 minutes.

Add the rice and stir this to coat it with the spices.  Cook for a minute or so, stirring the rice to toast it very slightly.

Add the drained chick peas and the stock and give everything a good stir.  Turn the heat down to low, put the lid on and cook for 10-12 minutes.  Check it after 10.  If the water has been absorbed and the rice is cooked through remove it from the heat.

While the rice is cooking, in a separate saucepan with a little boiling water, or in the microwave, cook the spinach until it is wilted. Drain off any excess water once the spinach is cooked by putting the spinach into a colander and pressing a wooden spoon against it.  Roughly chop the spinach.

When the rice is cooked,  add the chopped spinach and mix well.

The pilaf can be served with some low fat yoghurt and either parsley or coriander on top.  You can also add 2 Tablespoons of chopped coriander to the finished rice to add extra flavour.

This also goes well with the Slow Cooked Shoulder of Lamb.