Garlic chilli oil
· 100 g olive oil
· 2 garlic cloves
· 3 tsp dried chilli flakes
· 800 g Greek-style natural yoghurt
· 1 garlic clove
· 200 g brown rice
· 1000 g boiling water
· 2 tsp Vegetable stock paste (see Tips)
· 1 tbsp cornflour
· 1 tbsp dried mint
· 1 tsp sea salt
· 1 pinch ground black pepper
· 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
· 40 – 50 g fresh spinach leaves, torn
· 2 sprigs fresh mint, leaves only, torn
· 2 sprigs fresh flat-leaf parsley, leaves only, torn
Garlic chilli oil
1 Place oil, garlic and chilli flakes into mixing bowl and sautè 4 min/Varoma/speed 1. Transfer into a jug and set aside to steep until ready
to serve. Clean and dry mixing bowl.
2 Place a large jug onto mixing bowl lid and weigh yoghurt into it. Set jug aside.
3 Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
4 Insert simmering basket and weigh rice into it. Remove simmering basket with aid of spatula and rinse rice until water runs clear.
5 Add rinsed rice, water and stock paste to mixing bowl and cook 25 min/100°C/ /speed 1.
6 Add cornflour to yoghurt and stir until well combined. Carefully transfer 2 cups of the hot stock mixture from mixing bowl into jug with yoghurt and stir to combine with aid of spatula.
7 Mix 6 min/80°C/ /speed 1, slowly pouring yoghurt mixture through hole in mixing bowl lid.
8 Add dried mint, salt and pepper and mix with aid of spatula, then cook 2 min/100°C/ /speed 1 or until rice is cooked and soup has thickened slightly. Divide soup between serving bowls. Garnish with chickpeas, spinach, fresh mint and parlsey. Drizzle with reserved Garlic and chilli oil before serving.
· Please refer to The Basic Cookbook or Everyday Cookbook for the Vegetable stock paste recipe.
· You can store any leftover oil in the refrigerator for up to 2 days. Discard garlic cloves before storing.
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