Chicken Chickpea Pilaf

2 tbsp olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 tsp ginger, grated

1 tbsp mild curry paste (or selection of moroccan spices)

1 1/2 cups basmati rice (300g)

2 1/2 cups chicken stock (625ml)

250g cooked chicken (I used deboned chicken from the roast the night before)

2 tbsp sultanas

400g canned chick peas, rinsed & drained

juice of a lemon

chopped corriander to garish

warm pita bread and yoghurt to serve.

1. Heat oil in a wide, deep, non-stick saucepan over medium heat and cook onion, stirring for about 5 minutes or until starting to soften. Add the garilc, ginger and curry paste (or moroccan spices) and stir to combine. Add the rice and stir to coat. Pour in the stock, then cover and cook over a low heat for about 15 minutes or until all the liquid has been absorbed and rice is cooked.

2. Remove the lid, stir through the cooked chicken, sultanas and chickpeas, and cook for a further 2 minutes to warm through. Stir in the lemon juice.

3. Sprinkle with coriander and serve with a dollop of yoghurt and warm pita bread.

reference: delicious. dec 2005/jan 2006 p130