Chickpea Pilaf with Spinach

Place rice in a sieve and rinse under running water until water runs clear. Heat oil in a large saucepan over medium heat. Add carrots, leek, garlic, currants and spices. Cook, stirring occasionally for 8 minutes or until vegetables are tender. Add chickpeas, rice, stock, and water. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes.
Remove from heat, place spinach over rice, cover and stand for 8 minutes. Uncover, add ¾ cup almonds, coriander and mint into rice. Stir ingredients in using a fork. Serve topped with yoghurt and remaining almonds

This recipe can be kept frozen in individual serves and reheated for an easy meal.
Basmati rice is good because has a moderate GI, meaning that its carbohydrates are absorbed slower by the body compared to many other rices.

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