Name: Vegetarian summer casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 2 Tbs fresh chillies 573; 1 onion chopped; 2 garlic cloves, chopped; 1/2 tsp cumin ground; 1 tsp coriander ground; 3 peppers large, cubed; 1 chickpeas tinned; 150 g rice brown basmati; 1 cup stock vegetable; 1/2 cup wine dry white; lemon juice only; sea salt flakes; black pepper freshly ground; fresh coriander chopped, to serve

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Ingredients (14)

2 Tbs	fresh chillies — 573
1	onion — chopped
2	garlic — cloves, chopped
1/2 tsp	cumin — ground
1 tsp	coriander — ground
3	peppers — large, cubed
1	chickpeas — tinned
150 g	rice — brown basmati
1 cup	stock — vegetable
1/2 cup	wine — dry white
	lemon — juice only
	sea salt — flakes
	black pepper — freshly ground
	fresh coriander — chopped, to serve

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Method:

Preheat the oven to 180°C.
Heat oil in an ovenproof casserole and sweat the onion and garlic until softened. Add the spices and sauté for a minute, stirring. Add the peppers and sauté until bright and glossy.
Add the chickpeas, rice, lemon juice, stock and wine.
Bring to the boil, stir well and replace the lid.
Place in the oven and cook for 45 minutes. Stir again, season well and serve with plenty of fresh coriander.

Source: Fairlady

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