Recipes: Spiced rice & beans

Mary's version of the Indian dish, Kichari, is a great storecupboard supper, delicious as a main or a side

• 200g basmati rice
• 2 tbsp olive oil
• 1 onion , chopped
• 2cm piece ginger , chopped
• 2 garlic cloves , finely chopped
• 1 green chilli , finely chopped
• 1 tsp each cumin and mustard seeds
• 400g can black-eyed beans / peas, rinsed and drained
• 2 bay leaves
• 1 cinnamon stick
• 1 tsp turmeric
• 2 tbsp pumpkin seeds , plain or toasted

  

  1. Rinse the rice several times in cold water until the water runs clear. Drain well. Heat the oil in a large pan, add the onion and ginger and fry for 5 mins until the onion is lightly coloured. Stir in the garlic, chilli, cumin and mustard seeds, and fry for 1 min.
  2. Tip the rice and beans into the pan and mix well. Add 600ml water, the bay, cinnamon stick, turmeric and a little salt. Bring to the boil, then reduce the heat, cover and gently cook for about 15 mins until the rice is tender. Sprinkle with pumpkin seeds and serve with a tomato salad or Tomato cooler.

  Tomato cooler

  Mix together 300g chopped tomatoes, 1 tsp grated ginger, ½ finely chopped red onion and plenty of freshly ground black pepper. Add a little salt, stir and serve.

  PER SERVING

  332 kcalories, protein 11g, carbohydrate 56g, fat 9 g, saturated fat 1g, fibre 3g, sugar 3g, salt 0,58 g