Spiced Carrot, Chickpea & Almond Pilaf
This flavorful and aromatic Moroccan-inspired dish is a delightful blend of tender basmati rice, hearty chickpeas, and a touch of spicy harissa. Topped with toasted flaked almonds and a creamy Greek yogurt, it's a satisfying and comforting meal that will surely please your taste buds.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 2 onions , finely chopped
- 3 carrots (about 300g/11oz), coarsely grated
- 2 tbsp harissa
- 300g/ 11oz basmati rice , rinsed
- 700ml/ 1.25 pints vegetable stock , made with 1 stock cube (or equivalent)
- 400g can chickpeas , drained and rinsed
- 25g/ 1oz toasted flaked almond
- 200g pot Greek yogurt
Instructions
- Heat the oil in a lidded casserole dish. Add the onions and cook for 8 mins, until soft. Tip in the carrots, harissa and rice and stir for a couple of mins. Pour over the stock, bring to the boil, then cover with the lid and simmer for 10 mins.
- Fork through the chickpeas and cook gently for 3-5 mins more, until the grains of rice are tender and all the liquid has been absorbed. Season, turn off the heat, cover and leave to sit for a few mins.
- Sprinkle the almonds over the rice mixture and serve with a dollop of yogurt.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 543 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 83 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 1.2 milligram of sodium
Comments
No comments found.