Spinach, chickpea, and lemon pilaf | The Vegan Society

Ingredients

• 1 tbsp sunflower oil
• 1 red onion, peeled and finely chopped
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• ¼ tsp dried chilli flakes
• 250g (9oz) basmati rice
• 600ml (1 pint/2½ cups) hot vegetable stock
• 400g (14oz) can chickpeas, drained and rinsed
• 4 generous handfuls of spinach leaves
• Juice of 1 unwaxed lemon
• Generous handful of coriander leaves, finely chopped
• Generous pinch of sea salt flakes