AHLAN

Sometimes, in life, you get inspiration from the most unlikely places.  Sometimes, you also get unusual food cravings such as chickpeas.  If you are creative enough you can combine these thoughts and turn them into a yummy, cheap and inexpensive dinner idea - such as a Moroccan-inspired spiced rice and chickpea soup.  Vegetarian glory in a bowl.

moroccan spiced rice and chickpea soup

  2tsbp olive oil

  1 onion, chopped

  3 cloves garlic, crushed

  2tsp ground coriander

  2tsp ground cumin

  1/2 cup arborio rice

  800g tin italian tomatoes, crushed

  1.5L vegetable stock

  400g chickpeas, rinsed and drained

  4 silverbeet leaves, sliced

  1 handful coriander, chopped

  natural yoghurt (to serve)

  pepper, to taste

Heat oil in a large saucepan over medium heat.  Add onion and cook for 5 minutes or until softened.

Add the garlic, cumin and coriander and cook for a further 1 minute.  Add the arborio rice, tomatoes and stock and cook for 25 minutes or until the rice is al dente.

Add the chickpeas, silverbeet and coriander and cook, stirring, for a further 2-3 minutes until silverbeet is wilted.

Serve soup with a dollop of natural yoghurt, fresh coriander and pepper. 

If you're not a carb hater, a tasty side for this soup is sliced turkish pide that has been drizzled with extra virgin olive oil and grilled until golden.