Make our pilaf with lemon, courgette and chickpeas for an easy vegetarian midweek meal. Flavour with cinnamon, cumin and coriander if you have them in your storecupboard
Prep:15 mins
Serves 4
4 tbsp vegetable oil sunflower oil or olive oil, plus a drizzle to serve1 onion, finely chopped4 garlic cloves, finely chopped ½ tsp ground cinnamon (optional)2 tsp ground cumin300g long-grain rice1 lemon, zested and juiced2 medium courgettes (about 300g), cut into 1cm slices 2 x 400g cans chickpeas, drained pinch of chilli flakes, or to taste (optional)small bunch of dill, mint or parsley, roughly chopped
STEP 1Heat 2 tbsp of the oil in a pan over a medium heat and cook the onion for 8-10 mins until softened. Add the garlic and spices, and cook for 2 mins more until fragrant. Tip in the rice and 450ml boiling water from the kettle along with the lemon zest and ½ tsp salt. Cover, reduce the heat to medium-low and cook for 20 mins, or until all the water has been absorbed and the rice is cooked through. This process can also be done in the oven: cook everything in a flameproof casserole and transfer to the oven once the rice and water has been added, covering and cooking for 20-25 mins at 190C/170C fan/gas 5.STEP 2Heat the rest of the oil in a second pan over a medium-high heat and fry the courgette slices for 4 mins until slightly coloured and the edges are just softened. Stir in the chickpeas and cook for 2 mins more until warmed through. Season well.STEP 3When the rice is cooked through, add half the lemon juice and fluff up the rice with a fork. Add the chilli flakes, if using, and chopped dill to the courgette and chickpea mixture. Season well. Stir in the remaining lemon juice and a drizzle of oil. Serve the rice with the courgettes.
