Special Diet

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1–2 garlic cloves, finely chopped
  • 4 cm (1½ inches) fresh root ginger, peeled and finely chopped
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin, plus extra to garnish
  • 1 teaspoon ground coriander
  • 200 g (7 oz) easy-cook brown rice
  • 410 g (13½ oz) can chickpeas, drained
  • 75 g (3 oz) ready-chopped stoned dates
  • 1 litre (1¾ pints) vegetable stock
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 150 g (5 oz) Greek yogurt
  • chopped coriander

Preheat the slow cooker if necessary; see the manufacturer's instructions. Heat the oil in a large frying pan, add the onion and fry, stirring, for 5 minutes or until softened and just beginning to turn golden.

Stir in the garlic, ginger and ground spices and cook for 1 minute. Add the rice, chickpeas, dates, stock and a little salt and pepper and bring to the boil, stirring. Pour into the slow cooker pot, cover with the lid and cook on low for 3–4 hours or until the rice is tender and almost all the stock has been absorbed.

Meanwhile, make the onion garnish. Heat the oil in a frying pan, add the sliced onion and fry over a medium heat, stirring, until crisp and golden. Stir the pilaf, spoon into bowls and top with a spoonful of yogurt, a little extra cumin, the onions and a little chopped coriander.

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