Asparagus Casserole with Mushrooms, Nuts, Rice and Chickpeas

Ingredients
• 1 bunch of asparagus
• 2 large portabella mushrooms
• 3 cloves of garlic, crushed
• 1 medium sized onion or a couple of shallots, chopped
• Sesame seeds, chopped walnuts and pumpkin seeds
• Can of chickpeas
• 200g long grain brown basmati rice, washed
• Olive oil
• Turmeric and paprika
• a little salt and freshly ground black pepper
• Lemon juice / balsamic vinegar

Method
1. Cook the rice.
2. Meantime, snap the asparagus stems if the bottom bit is woody, then lightly steam them for about 8 minutes.
3. Whilst the asparagus is steaming, saute the garlic, onion and mushrooms over a medium flame, adding the spices, nuts and seeds after five minutes.
4. Continue sautéing for another two or three minutes, then tip in the chickpeas and heat through thoroughly.
5. Chop the asparagus into bite sized chunks, then add these and the sautéed mix into the cooked rice.
6. Mix thoroughly and season well, adding lemon juice or balsamic vinegar to taste.
7. Serve hot, perhaps with a dollop of plain soya yogurt and some fresh coriander leaves.

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