INGREDIENTS
2 tbsp Irish Rapeseed oil
1 large onion chopped
4 celery sticks, chopped
1 pepper,(any colour), chopped
2 tsp paprika
½ tsp chilli flakes
½ tsp dried cumin
½ tsp dried coriander
115g brown basmati rice
400g can chopped tomatoes
2 garlic cloves, finely grated
400g butter beans, drained and rinsed
400g chickpeas, keep the aquafaba to make vegan mayonnaise
1 vegetable stock cube or 400ml fresh vegetable stock
Freshly chopped herbs – Parsley & coriander work well
METHOD
Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour
Stir in the spices and rice, then tip in the tomatoes and a can of water
Stir in the garlic, beans and stock. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid
Keep an eye on the pan towards the end of the cooking time to make sure it doesn’t boil dry – if it starts to catch, add a little more water.
Stir in the parsley and coriander and enjoy.
Great topped with herb pesto and a spoon of yoghurt.
