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High in both protein and iron, this Chickpea and Apricot Pilaf will give you plenty of energy to draw on when B-day arrives.
2 tbsp tomato puree
1 tbsp olive oil
2 tsp ground cinnamon
600ml water or stock
300g basmati rice
2 cloves garlic, crushed
1 onion, thinly sliced
100g apricots, chopped
400g tin chickpeas
Heat the oil in a large pan, add the onion and garlic and cook until softened - about three mins.
Stir in the cinnamon and tomato puree and cook for another minute.
Stir in the rice until coated in the oil then add the stock/water.
Bring to the boil then cover and simmer for 12 mins until all the liquid is absorbed.
Add the chickpeas and apricots and stir through.
Re-cover and cook gently for another 5 mins.
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