Fragrant Chickpea and Courgette Rice Pilaf

Heat 2 tablespoons of oil in a large pan over medium heat. Add the finely chopped onion and sauté for 8–10 minutes until softened and translucent. Stir in the chopped garlic, ground cinnamon, and ground cumin, cooking for another 2 minutes until the spices are fragrant.

Add the long-grain rice to the pan along with 450ml of boiling water, the lemon zest, and ½ teaspoon of salt. Cover the pan, reduce the heat to medium-low, and simmer for 20 minutes, or until the water is fully absorbed and the rice is tender. Alternatively, you can bake this in a covered flameproof casserole dish at 190°C/170°C fan/gas 5 for 20–25 minutes.

While the rice cooks, heat the remaining oil in a separate frying pan over medium-high heat. Fry the courgette slices for about 4 minutes until they are lightly browned and just softened at the edges. Stir in the drained chickpeas and cook for 2 more minutes until heated through. Season the mixture well with salt and pepper.

Once the rice is ready, pour in half of the lemon juice and fluff the grains gently with a fork. Add the chilli flakes and chopped dill (or your herb of choice) to the courgette and chickpea mixture. Combine the rice with the vegetables, stir in the remaining lemon juice, and finish with a final drizzle of oil before serving.