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    Chickpea and Turmeric Rice

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    Chickpea and Turmeric Rice

    Serves: 4


    • 2 tbsp vegetable oil
    • 1 sliced red pepper
    • 1 clove garlic
    • 225g long grain rice
    • 750ml stock
    • 2 tsp turmeric
    • 410g can of chickpeas
    • 1 handful broccoli florets
    • 100g green beans


    1. Heat 2 tbsp vegetable oil in a large pan and add a chopped onion. Fry until soft, then add a sliced red pepper and a chopped clove of garlic.
    2. Fry for 2 minutes. Add 225g long grain rice and stir-fry for 1 minute. Add 750ml stock and 2 tsp turmeric, bring to the boil then simmer for 15 minutes
    3. Add a drained 410g can chickpeas, a handful of broccoli florets and 100g green beans. Cover and simmer for 5-10 minutes, until the rice and veg are tender. Season, add plenty of chopped coriander and a good squeeze of lemon juice, and serve.

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