Turkey and Chickpea Pilaf

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1 teaspoon grated gingerroot
• 1 tablespoon harissa
• 1 1/2 cups basmati rice
• 2 1/2 cups chicken stock
• 250 g shredded cooked turkey
• 2 tablespoons sultanas
• 400 g canned chick-peas, rinsed and drained
• 1 lemon, juice of
• chopped fresh coriander leaves, to garnish

Directions

1. 1

   First, heat a wide, deep, non-stick saucepan over medium heat, then add the olive oil. Saute onion, stirring, for about 5 minutes, until starting to soften.

2. 2

   Add the garlic, ginger, Harissa and cook for 30 seconds.

3. 3

   Add the basmati rice and stir to coat in the mixture.

4. 4

   Pour in the chicken stock, then cover and cook over low heat for about 15 minutes until the rice is cooked and all the liquid absorbed.

5. 5

   Remove the lid, and add the turkey, sultanas and chickpeas, mix well, then cook a further 2 minutes to warm through. Stir in the lemon juice.

6. 6

   Sprinkle with chopped coriander leaves, then serve with a fresh green salad if desired.