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Add a photoServings: 6
Ingredients
- 1 lrg aubergine
- 1 x salt and freshly grnd black pepper
- 4 Tbsp. extra virgin olive oil
- 2 med onions minced
- 25 gm butter
- 1/2 x level tsp cumin seeds
- 175 gm long grain rice
- 600 ml vegetable or possibly chicken stock
- 400 gm can chickpeas liquid removed and rinsed
- 225 gm baby spinach
Directions
- Halve the aubergine score the cut surface and sprinkle with salt.
- Leave for 10 min then queeze out the juices.
- Drizzle 2 tbsp extra virgin olive oil over the cut surface place cut side down
- In a small roasting tin and bake on the floor of the roasting oven for 20 min till soft and golden brown underneath.
- Cut into dice.
- Heat the remaining oil in a flameproof casserole and cook the onions on the simmering plate for 5 min or possibly till golden brown and soft.
- Add in the butter then stir in the cumin seeds and rice.
- Fry for 1 to 2 min pour the stock over season and bring to the boil.
- Reduce the heat then simmer uncovered for 10 to 12 min on the floor of the roasting oven or possibly till most of the liquid has evaporated and the rice is tender.
- Remove the pan from the heat.
- Stir in the chickpeas spinach and reserved cooked aubergine.
- Cover with a tight fitting lid and leave to stand for 5 min in the simmering oven till the pinach is wilted and the chickpeas are heated through.
- Adjust the seasoning to taste.
- Fork through the rice grains to separate and make them fluffy before serving.
- This is perfect for a midweek supper dish. Serve with a large green salad for a really healthy meal.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 6 servings | |
| Calories 251 | |
| Calories from Fat 113 | 45% |
| Total Fat 12.87g | 16% |
| Saturated Fat 3.49g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 50mg | 2% |
| Potassium 379mg | 11% |
| Total Carbs 30.99g | 8% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.01g | 2% |
| Protein 3.91g | 6% |
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