CURRIED RICE WITH CHICKPEAS (ST JOHN)

Steps:

• Melt the butter in a saucepan over medium-high heat, and sauté the onion, celery and garlic until the onion is translucent; about six minutes. Add the curry powder, stir for a minute, then add the rice, chickpeas and stock, as well as the raisins and almonds, if using, and bring to a boil. Cover, turn the heat to medium-low, and simmer gently until the rice is tender and all the liquid absorbed; 15 to 20 minutes. Remove from the heat, stir in the chervil, season and set aside, covered, for five minutes. Fluff with a fork, then heap on to platters bordered with lemon wedges.