- Serves 4
- Preparation Time 05MINS
- Cook Time 20MINS
2 tbsp olive oil
500g carrots, halved, thinly sliced
2 tsp mild curry powder
1 cup basmati rice
500ml (2 cups) Campbell’s Real Stock Vegetable
420g can chickpeas, drained, rinsed
Sliced green onion, to serve
STEP 1 Heat oil in a large frying pan on high. Cook carrot for 3-4 mins or until starting to soften. Add curry powder and stir for 1 min.
STEP 2 Add rice, stirring for 1 minute. Add Campbell’s Real Stock and bring it to the boil. Cover and simmer on low for 15 mins. Add chickpeas and stir to combine.
STEP 3 Serve garnished with green onion.