- 75g brown basmati rice
- 1 aubergine
- 1 onion
- 2 garlic cloves
- 400g tin of cannellini beans
- 1 red pepper
- 400g tin of chopped tomatoes
- A handful of flat leaf parsley
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 150ml boiling water
- Sea salt
- 3 tsp olive oil
- Freshly ground pepper
Tip the rice into a bowl. Cover with cold water. Whisk for 1-2 mins (you can use a fork) till the water goes cloudy. Drain the rice, rinse it under cold water, then tip into a small pan. Pour in 150ml boiling water. Add a pinch of salt. Cover and bring to the boil.
When the water is boiling, turn the heat right down and gently simmer for 25 mins till all the water is absorbed. Take off the heat and set aside, lid on, to finish cooking the rice.
While the rice cooks, heat your grill to high. Slice the aubergine into 4-5 long, thin slices. Place on a baking tray and brush with 2 tsp olive oil. Season with salt and pepper. Grill for 12-15 mins till browned. Set aside to cool.
While the aubergine cooks, peel and finely chop the onion. Halve the pepper and scoop out the seeds and white bits. Finely chop it. Peel and crush or grate the garlic. Pick the leaves off the parsley stalks and set them aside. Finely chop the stalks.
Warm a large pan for 1 min. Add 1 tsp olive oil, the onion and pepper. Season with salt and pepper. Gently cook on a low heat for 5 mins, stirring now and then, till soft. If the veg start to stick, add a splash of water.
Roughly chop the grilled aubergine and add it to the onion and pepper. Stir in the garlic and parsley stalks. Add 1 tsp each of the ground cumin and smoked paprika.
Taste the bean stew and season with salt and pepper if it needs it. Divide the rice between 2 warm bowls. Top with the bean stew. Garnish with the parsley leaves to serve.
Tip in the chopped tomatoes. Half fill the tin with water and add that too. Drain and rinse the beans, then add to the pan. Cover. Bring to the boil. Turn the heat down a little. Simmer for 10 mins till the stew is a little thick. Stir now and then.