Savoury rice with chickpeas with the sweetness of apricots .
30g /1 oz vermicelli
120g / 4 oz basmati rice
120g precooked white chick peas
240 ml boiling water
12 dried apricots cut into quarters
1 small onion finely diced
1 teaspoon salt
1/2 teaspoon white pepper powder
1 stick cinnmon
1 tablespoon fresh chopped coriander
2 tablespoons sunflower oil.
1. Wash the rice and soak in cold water for 30 minutes.
2. In a pan add the oil when it is hot add the cinnamon followed by the onions and sauté until translucent.
3. Add the vermicelli to the onions and sauté until slightly golden in colour. Drain and add the rice to the onions and vermicelli and sauté for 2-3 minutes more.
4.Add the salt and pepper half the apricots followed by 240 ml boiling water.Stir.
5. Bring the rice to boil , once it is boiling reduce the heat to lowest setting , cover the pan and cook for 25 minutes.(Do not open pan lid in that time)
6.After 25 minutes open the lid and fluff the rice up with a fork. Transfer it to a serving dish.
Garnish with the remaining apricots and fresh chopped coriander.
Serve with vegetable stew.
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