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- Heat oil in a pan
- Add the cinnamon stick and allow to infuse for two minutes
- Add the vegetables, season with salt, pepper, cumin and cook for 10 minutes until soft
- Add the rice, chickpeas, lemon and sultanas
- Cook on a medium heat for 5 minutes or until heated through
- Add the chopped parsley and fluff the rice with a fork
- Transfer to a serving dish, scatter over pomegranate seeds, add dollop of Greek yoghurt and drizzle over the harissa paste