2 Servings, 569 calories per serving
Ingredients
80g - Wholegrain rice
1 (150g) - Onion
1 - Garlic clove
1 small (125g) - Red pepper
1 tablespoon (15g) - Rapeseed or olive oil
1 teaspoon (5g) - Ground cumin
1 teaspoon (5g) - Ground turmeric
1 teaspoon (5g) - Ground coriander
1 teaspoon (5g) - Garam masala
400g - Tin chopped tomatoes
400g - Tin chickpeas, drained and rinsed
2 tablespoons (20g) - Raisins
40g - Natural yoghurt
1 tablespoon (10g) - Toasted flaked almonds
Freshly ground black pepper
Handful fresh coriander leaves (optional)
Method
Put the rice in a pan with 250ml of water. Bring to the boil, then reduce the heat and cover with a lid. Simmer gently for 25 minutes for perfectly cooked rice.
Meanwhile, peel and dice the onion, Peel and crush the garlic. Remove the core from the red pepper and dice.
Heat a non-stick pan over a medium to high heat. Add the oil and then sauté the onion and red pepper for 2-3 minutes. Stir in the garlic and spices and then sauté for another 1-2 minutes.
Pour in the tomatoes and chickpeas, stirring to combine. Add the raisins and season with pepper.
Cover, then reduce the heat and simmer for about 5 minutes until heated through.
Ladle the chickpea masala into bowls and garnish with a dollop of yoghurt and a sprinkling of coriander, if liked to serve.