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Chickpea Pilaf with Spinach
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!