Chickpea Pilaf with Spinach

• 1 1/2 cups basmati rice
• 1 Tbsp olive oil
• 3 carrots, coarsley chopped
• 1 leek, finely chopped
• 2 cloves garlic, crushed
• 60 grams currants
• 2 tsp curry powder
• 1/4 tsp tumeric
• 400gram can chickpeas, drained
• 400mls vege stock
• 300mls water
• 200grams spinach
• 100g slivered almonds
• 2 Tbs chopped coriander
• 2 Tbs chopped mint
• low fat natural yoghurt to serve

Rinse rice. Heat oil and add carrots, leeks, garlic, currants and spices. Cook for 8 minutes (until tender). Add chickpeas, rice and stock and water. Bring to the boil and then reduce and simmer for 12 minutes.

Remove from heat, place spincah leaves over the rice. Cover and stand for 8 miutes. Uncover and add the herbs and almonds. Stir with a fork. Serve with yoghurt.

To add meat, grill some lamb tenferloins and serve on top – delicious!