Chickpea and rice pilaf

Place rice, water and Beerenberg Moroccan Lamb Slow Cooker Sauce, in a saucepan with a tight fitting lid. Stir to combine. Put the lid on the saucepan.

Cook over medium heat for 8 minutes then add the drained chickpeas, stir.

Check seasoning and adjust with salt and pepper.

Return pan to heat with lid on and cook a further 2-3 minutes.

The liquid should be absorbed and the rice tender but not over cooked.

Fluff up with a fork and serve as a stand-alone dish or an accompaniment to a curry or stew.