Spinach & chickpea pilau

• Basmati rice300g
• Chickpeas (400g tin)1
• Frozen chopped spinach200g
• Brown onions150g
• Medium curry powderstore cupboard10g
• Stock cubes (12 pack)1
• Greek-style natural yoghurt100g
• Cucumber1

Plus salt and pepper. About £2.22 for the amounts used.

Method

1. 1

   Fry 1 sliced onion in a little oil for 8 minutes until golden. Add 2 tsp curry powder for 1 minute.

2. 2

   Stir in 300g rinsed rice and 1 drained tin chickpeas, then 1 stock cube dissolved in 600ml boiling water. Cover and cook gently for 12 minutes.

3. 3

   Add 200g frozen spinach on top, cover and cook for 5 minutes more, then stir through.

4. 4

   Mix 100g yoghurt with half a cucumber, grated, and serve with the pilau.