Steamed Chicken Frittata with Vegetable Rice

Frittata

• 1 cooked chicken breast, skinless (approx. 180 g), cut in pieces (3 cm)
• 10 g olive oil
• 4 large eggs
• 3 spring onions, thinly sliced
• 2 Tbsp fresh coriander leaves, roughly chopped
• ¼ - ½ tsp ras el hanout, to taste (optional)
• ¼ tsp fine sea salt
• 1 pinch ground black pepper

Vegetable Rice

• 150 g red peppers, quartered
• 70 g carrots, cut in pieces
• 50 g onions, quartered
• 30 g olive oil
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp fine sea salt, plus extra to taste
• 750 g water
• 1 vegetable stock cube (for 0.5 l), crumbled
  or 1 heaped tsp vegetable stock paste, homemade
• 180 g basmati rice, rinsed
• 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
• ground black pepper, to taste
• ¼ tsp sumac (optional)