Chickpea and pea kedgeree

Suitable for Egg-free
Difficulty Easy
Serves 2
Prep time 10 minutes
Cook time 25 minutes

Nutrients per serving:

Ingredients

• 1 tbsp olive oil *
• 1 onion, finely chopped
• 1 red chilli, finely chopped
• 1 tsp ground coriander *
• 1 tsp turmeric *
• 1 tsp curry powder
• 1 x 400g tin of chickpeas *
• 250g microwave wholegrain basmati rice
• 200ml vegetable stock *
• 200g frozen peas
• 2 tbsp parsley, finely chopped
• 2 tbsp coriander, finely chopped

Method

In a large frying pan, heat the oil and cook the onion until very soft. Add in the red chilli, spices and seasoning. Cook for 2-3 minutes.

Add in the chickpeas and microwave rice, then toss in the spices. Pour in the stock, bring to a simmer and cook for 5-10 minutes, or until the liquid has absorbed completely.

Once the stock has absorbed into the rice, add in the peas and toss them through and cook for 2-3 more minutes.

Divide the kedgeree between two plates, sprinkle over the parsley and coriander, and serve.