Moroccan Fried Rice

Charmaine Lu -
  • 1 tsp nigella seeds
  • 1 tbsp coriander seeds
  • 2 tbsp desiccated coconut
  • 30g chopped nuts
  • 1.5 tbsp olive oil
  • 1 sliced onion
  • 2 crushed garlic cloves
  • 250g cooked basmati rice
  • 200g tin of chickpeas, drained
  • Fresh chopped herbs and natural yoghurt to serve
  • Mix the nigella seeds, coriander seeds and coconut in a small bowl, then toast the mixture lightly in a dry pan. Leave to slightly cool, then crush in a pestle and mortar. Add some oil to the clean pan and fry the onion for 10 mins, or until crisp and golden. Stir in the garlic and cook for a minute more.
  • Add the cooked rice and chickpeas to the pan, then stir through half the crushed spice mixture and half the chopped mixed herbs. Serve sprinkled with the remaining herbs and spices, with a dollop of yoghurt on top.
20 mins
2 serving