MOROCCAN CHICKPEAS & SPICY PAELLA
Steps:
- Sauté onions. Add seeds. Fry until seeds pop. Add remaining spices and sauté for one minute. Add rice and sauté until rice is browning slightly. Add can of tomatoes. Fill can with water and add. Turn heat down and stir occasionally. All liquid should be absorbed in about 30 minutes. Test to see if rice is cooked. If not, add liquid and continue stirring. Season. Stir through chopped fresh coriander. Chickpeas: sauté onions. Add spices apart from garam masala. Fry for a minute. Add both cans chickpeas, including brine. Add brown sugar. Roughly chop and add spinach. Stir through and turn down heat. Add chopped fresh tomatoes. Cook until tomatoes soften. Turn off element. Add lemon juice, garam masala, yoghurt and salt and pepper. Serve with the paella.
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