Instructions

1. Grate the courgette, using a cheese grater.
2. Finely chop the garlic.
3. Heat the oil in a frying pan, then add the courgette and garlic. Stir-fry for a minute, then add lemon juice and stir for another minute.
4. Add the stock and lemon juice, then the chickpeas.
5. Let it bubble for a minute then fold in the rice, then keep stirring until it has warmed through.
6. Add the parsley and season to taste.
7. Serve warm.