CHICKPEA & GREENS PILAF

prep + cook time

3 hours 25 minutes serves 4

¼ cup (60ml) extra virgin olive oil

1 medium onion (150g), chopped

2 cloves garlic, crushed

1½ cups (300g) red rice

2 tsp ground cumin

2 tsp ground coriander

2 tsp garam masala

200g button mushrooms

2 x 400g cans chickpeas, drained, rinsed

1 bunch cavolo nero (100g), leaves torn

1 cup (280g) store-bought labne, torn

2 tbsp natural seed mix with pine nuts, toasted lemon wedges, to serve

1 Heat 2 tbsp olive oil in a frying pan over medium heat. Add onion and garlic; cook for 5 minutes. Add rice; cook, stirring, for 2 minutes. Add the spices, mushrooms and chickpeas; cook, stirring, for 1 minute. Season. Transfer to a 5.5-litre (22-cup) slow cooker.

2 Add 2½ cups (625ml) cold water to cooker. Cover rice mixture directly with a sheet of baking paper. Cook, covered, on low for 3 hours, stirring halfway through cooking time. Remove lid; discard baking paper. Place cavolo nero on top of rice mixture. Return lid; stand, covered, for 10 minutes or until cavolo nero has wilted.

3 Stir cavolo nero through rice, season to taste. Top pilaf with labne and seed mix; drizzle with remaining olive oil. Serve with lemon wedges.

Tip

Check the label to ensure the brand of cheese you buy is suitable for vegetarians.