Chickpea, brown rice and spinach pilaf

1 tb olive oil
1 sliced onion
2 garlic cloves, crushed
2 tsp ground coriander
1 tsp ground cumin
500g brown rice
400g can chickpeas
250ml vegetable stock
120g baby spinach leaves
55g raisins

heat the oil in a large pan and add onion, garlic, spices and some salt and pepper. Cook, stirring, for 10mins or until the onion has softened. Add the rice, chickpeas and stock. Break up the rice with a spoon, then bring to the boil. Cover and simmer for 5mins or until the rice is cooked.

Remove the pan from the heat, then stir in the spinach and raisins. Cover, stand for 5mins to wilt the spinach slightly, then serve.