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Ingredients
Method
- 2.5 tbsp olive oil
- 2 sliced onions
- 4 sliced garlic cloves
- 2 sliced courgettes
- 300g rinsed basmati rice
- 400ml hot veg stock
- 400g tin of chickpeas, drained
- 400g cherry tomatoes, halved
- 25g chopped mint leaves
- 4 tbsp Greek yoghurt
- Add 2 tbsp of oil to a deep saucepan over a medium heat, then cook the garlic and onions for 5 mins to soften before adding the courgettes and cooking for 5 mins more. Tip in the rice, season generously and cook for 2 mins, then pour in the stock and chickpeas, stir through half the tomatoes and simmer for a minute. Reduce the heat to low, cover with the lid and cook for 15 mins. Remove from the heat and leave to stand for 10 mins more.
- Meanwhile, finely chop the rest of the tomatoes and drizzle with the remaining olive oil. Mix the chopped mint into the yoghurt in a bowl, season everything to taste, then fluff up the rice with a fork and serve on plates with the tomato salad, yoghurt and some more mint leaves to garnish.
30 mins
4 serving
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