Chickpea and Spelt Risotto

IMG_0381A staple grain used since neolithic times, spelt has a wonderful consistency and texture which does not tend to get soggy in liquid and keeps better than rice. I have taken to experimenting with it lately and this is one of the results.

Serves 2

Ingredients:

1 cup Spelt

3 cups Vegetable Stock

1 onion chopped

1 Carrot chopped

2 sticks Celery chopped

1 clove Garlic chopped

1 can Chickpeas

1 tsp Tomato Puree

2 tsp Ras el Hanout

1 tbsp Olive Oil

1 tsp Chilli Oil

Method:

Fry the vegetables in the oil till the onions are soft, about 6 minutes. Add the spelt, tomato puree and the spices and cook for a further 2 minutes. If you don’t have Ras el Hanout, a popular Moroccan spice mix, substitute ground cumin. Add stock, bring to the boil and simmer for 50 minutes stirring occasionally. Add chickpeas and cook for a further 10 minutes. Leave to rest for 5 minutes.

Easy but very tasty mmm…

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5 thoughts on “Chickpea and Spelt Risotto

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