Just look at it. Is this not the most appetising thing you have ever seen? If you would like to eat it then read on.

Chickpea curry with lime and coriander rice

This dish is very healthy and hearty. The brown rice is much more flavoursome than white and takes longer to digest. The chickpeas are full of good fats and thus filling and satisfying. The longer you leave it in the slow cooker, the more tasty it will be as the ingredients marinate and infuse. This recipe is intended to serve four adults but I find that it goes further as it is so satisfying. The rice is a refreshing variation on lemon rice. The meaty umami flavours of chickpeas and brown rice get your nose and the flavour populates your mouth.

Turmeric is a natural anti inflammatory and I put it in everything.

Ingredients

The Rice

• 300 grams of long grain brown rice
• Zest and juice of a lime
• Olive oil
• A vegetable stock cube
• Fresh coriander, chopped
• Salt and pepper

The Curry

• Two cups of dried chickpeas, hydrated and boiled for twenty minutes
• 1 can of coconut milk
• 1 tbsp turmeric powder
• 1 clove of garlic
• 1 tsp dried chillis
• 4 spring onions, chopped
• 1 tsp ground ginger
• Fresh coriander, chopped
• Salt and pepper to taste

To cook the curry it is very simple. Throw all the ingredients into the slow cooker, give it a good stir to mix it all, and then cook for four hours minimum. If you go longer and it dries out a little then just add some stock.

To prepare the rice:

• Boil in water and the stock cube for thirty minutes.
• Drain and hot water
• Heat a frying pan with a splash of oil
• Turn off the heat and add the rice, stirring well to coat it all in the oil
• Stir in the lime juice, zest and coriander
• Season to your taste preference

Serve as either half a bowl each as above or make a bed from the rice with the curry on top.