Vegan plov with chickpeas

Ingredients (serves 4)

• Rice (dry)250 g
• Chickpeas, cooked / tinned480 g
• Carrot350 g
• Onion150 g
• Rapeseed / sunflower oil25 g

Also: Whole garlic bulb, cumin, coriander seeds, turmeric, salt, water

Method

1. Get ready: slice the onion into half-rings and the carrots (350 g) into thin matchsticks. Rinse the rice (250 g) until the water runs clear; rinse and drain the chickpeas (480 g).
2. Wash the garlic bulb and trim off just the root end – don't peel it. It will cook whole.
3. In a heavy-based pot, heat the oil (25 g) over medium heat. Fry the onion and carrots for 10 min, until soft. If they start to catch, add a splash of water, not oil.
4. Add the cumin, coriander seeds and turmeric (about 1 tsp each) and fry over medium heat for 1 min, until fragrant.
5. Add the chickpeas, spread the rice evenly on top and push the garlic bulb in. Pour in water to 1 cm above the rice (about 450 ml), season lightly with salt and bring to the boil over high heat for 2–3 min.
6. Cover and cook over low heat for 20 min without stirring. The rice should absorb all the water and turn soft.
7. Take off the heat, leave covered for 5 min, then stir. Squeeze the softened garlic out onto your plate. Cool any leftovers within 2 hours and keep in the fridge for up to 3 days.