Rice with butternut squash and chickpeas
Ingredients (2 portions)
- 2 tsp olive oil
- 1 onion
- ½ red pepper
- 1 garlic clove, crushed
- 1 butternut squash
- 1 x 400 g tin chickpeas
- ½ tsp sweet paprika
- a few fresh sage leaves
- 150 g basmati rice
- 500 ml boiling water
- Pinch of dried herbs, salt and pepper
Equipment: 1 deep-sided pan with a lid
Method
1. Chop the onion and pepper into 1 cm cubes.
2. Cut the butternut squash in half, scoop out the seeds and discard, remove the skin, and cut into 1 cm cubes.
3. Heat the oil in a deep-sided pan, then add the onion, pepper, butternut squash and crushed garlic and cook for about 10 minutes over a medium heat, until the squash is beginning to brown.
4. Chop the sage and add to the pan along with the paprika, rice and chickpeas. Stir for 1 minute.
5. Add the water, salt, pepper and herbs and bring to the boil. Cover with a lid and leave to simmer for 10-15 minutes until the liquid has been absorbed and the rice and squash both look ready.
Tips:
This tastes delicious with a little feta cheese sprinkled on top.
If you want to spice it up a bit, add a little cinnamon, cumin and turmeric instead of the sage and paprika.