South Indian lemon rice with peanuts and chickpeas

Ingredients

For 1 serving

• Basmati rice65 g
• Cooked chickpeas100 g
• Peanuts15 g
• Mustard seeds1 teaspoon
• Turmeric1 teaspoon
• Ginger5 g
• Chili pepper0.5
• Lemon juice2 tablespoons
• Spinach80 g
• Sunflower oil2 teaspoons
• Cilantroto taste
• Saltto taste

Contains: nuts, mustard,

Method

1. Rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain, spread it on a plate and leave to cool slightly so it doesn't turn sticky.
2. Meanwhile grate the ginger, slice the chilli, wash the spinach and drain and rinse the chickpeas.
3. Heat the sunflower oil in a wide frying pan over medium heat with the mustard seeds and peanuts, until the mustard seeds pop and the peanuts are golden.
4. Add the ginger, chilli, turmeric, spinach and chickpeas and cook for 3 minutes, stirring, until the spinach has wilted.
5. Add the rice and lemon juice, season with salt and stir gently over low heat for 2 minutes, until the rice is evenly yellow and hot. Serve with fresh coriander.