Pumpkin, Chickpea & Rice Pilaf

Ingredients

• 1.5 cup Sunwhite Medium Grain Rice
• 1 tbsp Olive Oil
• 1 Red Onion, finely chopped
• 1 tbsp Finely Grated Ginger, Finely grated
• 2 clove Garlic, crushed
• 2 tsp Ground Cumin
• 3 tsp Finely Grated Lemon Rind, Finely grated
• 4 Cardamom Pods, lightly crushed
• 2.5 cup Hot Salt Reduced Chicken Or Vegetable Stock
• 2 cup Roasted Chopped Pumpkin, Roasted chopped
• 400 g Can Chickpeas, drained and rinsed
• 50 g Baby Spinach Leaves

Method

1. Heat oil in a large saucepan. Add onion and cook until softened. Add ginger, garlic and cumin to the pan and stir over a low heat for 2 minutes. Add rice, lemon rind and cardamom pods and stir for 2 minutes longer.
2. Pour in the hot stock and stir to combine. Cook over a low heat, stirring occasionally for 30 minutes or until all the liquid is absorbed and rice is tender.
3. Add pumpkin, chickpeas and spinach and stir until heated through.