Spicy chickpeas pilau

Ingredients

• 200 g Chickpeas, canned
• 60 g Green peas, canned
• 1/2 head Onion
• 1/2 tsp Olive oil
• 30 g Basmati rice
• 1 pcs Carrot
• 2 pinch Cumin, ground
• 1 pinch Chili pepper flakes
• 2 pinch Table salt
• 1 tsp Garam Masala
• 15 g Almonds
• 1/2 spear Mint, fresh
• 1 tsp Turmeric, ground
• 3 tbsp Coconut yogurt, plain, Alpro
• 1/2 pcs Green pepper
• 1 clove Garlic

Method

1. Heat the oil in a frying pan and fry for five minutes over a low heat with the green pepper. Add the garlic, cumin seeds and other spices and cook for a further minute.
2. Add the vegetables and rice. Stir until the spices are coated, then add 3 dl of water or vegetable stock and the chickpeas. Stir well, bring to the boil, then reduce the heat, cover and simmer for about 10-12 minutes until most of the liquid is absorbed and the rice and vegetables are tender. Take care that the mixture does not boil over; add more water if necessary. Add the peas in the last three minutes of cooking.
3. Serve with almonds, chopped mint and coconut yoghurt.