Greenyard Moroccan vegetable pilaf

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