Herbed rice with chickpeas

Serves: 4

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Total Time: 40

Prep Time: 30

Cook Time: 10

• 250 gram(s) basmati rice
• 2 tablespoon(s) sunflower oil
• 1  x 400g can chickpeas, drained
• 4 tablespoon(s) chopped fresh chives
• 4 tablespoon(s) chopped fresh dill

Method

1. Rinse the rice until the water runs clear. Soak for 15 minutes in a bowl of cold water; drain.
2. Heat the oil in a heavy-based pan, add the rice and stir-fry for 30 seconds. Add 600ml (1pt) hot water and the chickpeas. Season, bring to the boil, reduce the heat to low, cover and cook for 10-12 minutes.
3. Remove from the heat and leave to stand for 15 minutes. Fluff up with a fork and stir in the chopped herbs. Serve warm or at room temperature.
4. Turn this into a main meal by stirring in some cooked prawns.

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