Instructions

1. Finely chop the onion and garlic. Rinse and drain the rice.
2. In a heavy-based pan heat the oil and soften the onion and garlic while stirring.
3. Add the cinnamon powder and tomato puree, stir for a minute.
4. Stir in the rice, then pour over the vegetable stock.
5. Bring to the boil, then simmer at low temperature for 15 minutes (under cover).
6. Drain the chickpeas, chop the coriander and the apricots.
7. Stir these and the almonds into the rice and cook for 5-10 minutes.
8. When the rice is tender and soaked up the stock almost completely, turn the heat off and stir in the chopped coriander then let it rest for 5 minutes (under cover) before serving.