Gluten free : Dairy free (opt) : Vegetarian / vegan

Serves 4

2 tbsp extra virgin olive oil 

2 medium brown onions, roughly chopped 

4 garlic cloves, minced 

1 tablespoon of cumin seeds 

1 tsp chilli flakes 

2 cups cooked chickpeas 

1 tablespoon of currants

2 big handfuls of fresh spinach 

1/4 cup dill leaves, finely chopped 

1/4 cup coriander, leaves and stalks finely chopped 

1.5 cups of white or brown basmati rice 

Two pinches of saffron threads 

Optional: Labneh (to serve)

Add olive oil to a heavy based casserole dish and bring to a medium heat. Add the onions, garlic and cumin seeds and let them cook for about 10 minutes, until they are soft and golden. Next add the chilli flakes and give everything a good stir so that the spices are distributed and the mix is evenly covering the bottom of the casserole dish. Scatter the chickpeas and currants over the top of the onions, creating an even layer. DON’T MIX! The ideas of the dish is that it cooks in layers. Measure out a cup of water and add a pinch of salt to the water. Pour the salt and water mix over the chickpeas. Then add the spinach, dill and coriander to the casserole dish, creating another layer on top of the chickpeas. Scatter the rice in an even layer over the top of the greens and resisting the urge to mix.  Sprinkle the saffron threads over the chickpeas and then add enough water to be cover the rice layer - around 2-4 cups boiling water. Put a lid onto the casserole dish and cook for 25 to 30 minutes, or until the rice has cooked. Once the rice has cooked, remove from the heat and serve in bowls with a dollop of labneh and a drizzle olive oil.