Ingredients
For the paella:
2 cups white rice
One can tomatoes
One onion, diced
Cumin seeds
Chilli powder
Turmeric
Ground coriander
Paprika
Oil
Salt and pepper
Fresh coriander
For the chickpeas:
One onion
Oil
2 cans chickpeas
Tbsp brown sugar
2 fresh tomatoes
Spinach or silver beet
1 cup yoghurt
Lemon juice
Garam masala
Nutmeg
Ground coriander
Ground cumin
Turmeric
Salt and pepper
Preparation
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.
