Greek rice pilaf with lemony greens, dill and chickpeas

The brown rice and chickpeas are both good sources of tryptophan, and have a natural sedative effect

SERVES 4

● 90ml olive oil

● 1 bunch spring onions, finely sliced

● 2 garlic cloves, crushed

● 1tsp ground cumin

● ½tsp ground coriander

● 1tsp paprika

● 4 tomatoes, skinned and chopped

● 2 x 400 g/14 oz cans chickpeas, rinsed and drained

● 1kg spinach, washed, trimmed and chopped

● 1 small bunch fresh dill, finely chopped

● Juice of 1 large lemon

● Salt and freshly ground black pepper

● Greek yoghurt (or soya yoghurt if vegan) to serve

FOR THE RICE PILAF

● 2tbsp olive oil

● 1 small onion, finely chopped

● 225g brown rice (dry weight)

● 1tsp paprika

● 480ml chicken stock (or Kallo stock cube if vegan)

● Juice of 1 lemon

● 1 long strip of lemon zest

● Handful of fresh dill, chopped

● 4tbsp currants

STEP 1 Make the rice pilaf: heat the olive oil over a low to medium heat and cook the onion, stirring occasionally, for 6-8 mins, until tender. Add the rice and cook for 1-2 mins, while stirring. Stir in the paprika, then add the chicken stock, lemon juice and zest, and bring to the boil. Reduce the heat, cover, and simmer gently for 20 mins, until the rice is cooked. Remove the lemon zest and add the dill and currants. Fluff up the rice with a fork.

STEP 2 Meanwhile, heat the olive oil in a large heavy-based saucepan, and cook the spring onions and garlic over a low heat, stirring occasionally, for about 5 mins, until tender.

STEP 3 Stir in the ground spices and paprika and cook for 1 min. Add the tomatoes and cook gently for 5 mins. Stir in the chickpeas and spinach, and cook gently for 3-4 mins, until the spinach wilts and the chickpeas are warmed through. Season to taste with salt and pepper, then stir in the chopped dill and lemon juice.

STEP 4 Divide the rice pilaf between four bowls, and top with the chickpea and spinach mixture. Serve with some Greek yoghurt.