Tomato and chickpea pilau

By Phillippa Cheifitz

Serves 3 - 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

1 onion, finely chopped
2 T olive oil, plus extra to drizzle (optional)
2 cloves garlic, crushed
1 cup brown rice
1 x 400 g can tomatoes, crushed
2 cups vegetable stock
1 x 400 g can chickpeas, drained and rinsed
2 extra large free-range eggs
Sea salt and freshly ground black pepper
Flat-leaf parsley, torn, for sprinkling

Method

1. Gently soften the onion in the oil. Stir in the garlic and rice and cook for 1 to 2 minutes until nutty.

2. Add the tomatoes and stock and bring to a bubble. Add the chickpeas, eggs (in the shell) and seasoning. Cover and simmer for 35 minutes, or until the rice is tender.

3. Remove the eggs and slice in half in the shell.

4. Serve portions of rice topped with one or two halved eggs. Sprinkle with parsley and, if you like, drizzle with a little olive oil.

Cook’s note: Use canned beans instead of chickpeas.

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