Moroccan Chickpeas & Spicy Paella

• For the paella:
• 2 cups white rice
• One can tomatoes
• One onion, diced
• Cumin seeds
• Chilli powder
• Turmeric
• Ground coriander
• Paprika
• Oil
• Salt and pepper
• Fresh coriander
• For the chickpeas:
• One onion
• Oil
• 2 cans chickpeas
• Tbsp brown sugar
• 2 fresh tomatoes
• Spinach or silver beet
• 1 cup yoghurt
• Lemon juice
• Garam masala
• Nutmeg
• Ground coriander
• Ground cumin
• Turmeric
• Salt and pepper

1. Saute onions. Add seeds. Fry until seeds pop. Add remaining spices and saute for one minute. Add rice and saute until rice is browning slightly. Add can of tomatoes. Fill can with water and add. Turn heat down and stir occasionally. All liquid should be absorbed in about 30 minutes. Test to see if rice is cooked. If not, add liquid and continue stirring. Season. Stir through chopped fresh coriander.
2. Chickpeas: saute onions. Add spices apart from garam masala. Fry for a minute. Add both cans chickpeas, including brine. Add brown sugar. Roughly chop and add spinach. Stir through and turn down heat. Add chopped fresh tomatoes. Cook until tomatoes soften. Turn off element. Add lemon juice, garam masala, yoghurt and salt and pepper.
3. Serve with the paella.

paella, white rice, tomatoes, onion, cumin, chilli powder, turmeric, ground coriander, paprika, oil, salt, fresh coriander, chickpeas, onion, oil, chickpeas, brown sugar, tomatoes, yoghurt, lemon juice, garam masala, nutmeg, ground coriander, ground cumin, turmeric, salt

Taken from www.epicurious.com/recipes/member/views/moroccan-chickpeas-spicy-paella-50150170 (may not work)