Moorish Monsson Meals -Braised Chickpeas and Vegetables with Cumin Rice

Braised Chickpeas and Vegetables with Cumin Rice

SERVES 4

200g dried chickpeas      2tbsp olive oil      400g leeks coarsely chopped      240g carrots cut into batons      2 cloves garlic crushed      1 tbsp chopped fresh rosemary      2 tbsp white wine vinegar      500ml veg stock      100g spinach       60ml lemon juice      2 tbsp olive oil      2 cloves garlic crushed

*Tip for using dried chickpeas. If you are in a hurry pour boiling water over the chickpeas and leave for 2 hours then cook as normal.  Using a pressure cooker to cook beans gives a quicker cooking time. *

Soak beans over night in cold water. Rinse and then place in a saucepan of boiling water and simmer uncovered for about 40 mins (or use one of the above methods)

Heat oven to 160c/140c

Heat oil in a deep baking dish, cook leeks and carrot until just tender.

Add garlic, rosemary and chickpeas, cook for 2-3 mins.

Add vinegar and stock. Bring to the boil and then cook in the oven uncovered for 30 mins.

After 30 mins remove from the oven and stir in the spinach, lemon juice and garlic.

*Note if you can cook this on the oven top too. Once the vinegar and the stock have come to the boil, simmer on a low heat for 30 mins.  Then add the spinach, lemon juice and oil.

CUMIN RICE

Cook you rice as normal but add to the water 1teaspoon cumin seeds and 1teaspoon ground cumin.