for 4 person

Rice

2 tbsp	olive oil
1 stick	lemongrass, core finely chopped
1 tbsp	Madras curry powder
1 tsp	ground coriander seeds
2 tsp	ginger, finely grated
2	spring onions incl. green parts, cut into rings
300 g	jasmine rice
2 ½ dl	coconut milk
2 dl	vegetable bouillon
220 g	frozen leaf spinach, defrosted
	salt and pepper to taste

Chickpeas

2 tbsp	olive oil
1 tin	chickpeas (approx. 400 g), rinsed, drained
4	shallots, cut into thin slices
2	garlic cloves, sliced
¼ tsp	chilli flakes (e.g. Fine Food Chile Chipotle)
¾ tsp	sea salt
4 sprig	coriander, torn into pieces
1	lime, cut into wedges

How it's done

Rice

Heat the oil in a pan. Briefly sauté the lemongrass, curry, coriander and ginger. Add the spring onions and cook briefly. Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Add the rice and cook briefly. Add the coconut milk, stock and spinach, bring to the boil, cover and simmer over a very low heat for approx. 5 mins. Turn off the heat and leave the rice to fluff up in the pan for approx. 15 mins.; do not remove the lid. Stir the rice, season.

Chickpeas

Heat the oil in a non-stick frying pan. Fry the chickpeas, shallots and garlic for approx. 10 mins., stirring occasionally until the chickpeas are crispy, season. Plate up the rice with the chickpeas, coriander and lime wedges.

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