Four allium baked rice

Ingredients

500g leeks, washed and trimmed, cut into 1.5cm rounds

4 small onions, peeled & sliced

6 spring onions, trimmed & sliced, with white & green parts separate

1 cinnamon stick, broken in half

2 bay leaves

2 tbsp olive oil

salt & pepper

3 garlic cloves, peeled & sliced

2 1/2 tsp cumin seeds

250g basmati rice

tin chickpeas, drained & rinsed

Directions

1. Heat the oven 240C (or as high as yours will go!).

2. Put the leeks, onions, spring onion whites, cinnamon, bay leaves, oil & 1 tsp of salt into a large, high-sided baking dish (or Dutch oven). Cover and bake for 40 mins, stirring gently half way through.

3. Add the garlic, cumin, rice and 500ml boiling water. Stir. Re-cover and return to the oven for 25 mins, or until the liquid has been absorbed.

4. Add the chickpeas, stir, and leave covered but out of the oven for a further 10-15 mins to steam. Taste & adjust seasoning as necessary.

We served ours with a spiced apple chutney, which added a touch of sweetness and moisture. Leftovers also re-heated very well a day or two later.