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Ingredients
| 1 Tbsp | Olive oil |
| 1 | Onion, chopped |
| 3 | Garlic cloves, crushed |
| 2 tsp | Cumin |
| ½ cup | Arborio rice |
| 2 tsp | Coriander |
| 1 ½ Ltr | Chicken stock |
| 2 cans | Crushed tomatoes |
| 1 can | Chickpeas, rinsed and drained (Main) |
| 1 to serve | Natural yoghurt |
| 1 to serve | Fresh coriander |
| 1 | Lebanese bread |
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Directions
- Heat the oil in a saucepan over medium heat Add the onion and cook for 5 minutes or until softened. Add the garlic, cumin and coriander and cook for a further 1 minute.
- Add the rice, tomatoes and stock and cook for 25 minutes or until the rice is al dente. Add the chickpeas and cook for 1 minute or until heated through.
- Spoon into bowls, top with yoghurt and coriander leaves and serve with the bread.To make crispy Lebanese bread, brush the bread with olive oil. Place on a baking tray and cook in a 200C oven for 5-8 minutes or until crisp.
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