Moroccan chick peas & saffron rice
A North African style meal, full of flavour and goodness, Serves 4.
Boil 350g basmati rice with a pinch of saffron (or turmeric) until rice is tender.
Fry 1/4 tsp paprika, 1/4 tsp cayenne pepper, 1/4 tsp ground ginger, 1/4 tsp cumin seeds (crushed), and 1 cinnamon stick in oil for 3-4 minutes. Add 1 onion (peeled and chopped finely) and cook for another 5 minutes. Add a tin of tomatoes without the liquid, 2 cans of chick peas, a handful of fresh coriander and a handful of fresh mint (both chopped). Add 150ml of water and simmer for 15 minutes. Season and serve with rice.