Chickpea pilaf
This Turkish-style chickpea pilaf is not only super easy to make but can be served used in a variety of ways – as the main course for vegans, a side dish to accompany grilled meat and fish, or as a cold rice salad (ideal for picnics, trips and your lunch-box). It’s hearty and healthy too, particularly if brown rice is used.
Ingredients
Method
- Finely chop the onion and garlic. Rinse and drain the rice.
- In a heavy-based pan heat the oil and soften the onion and garlic while stirring.
- Add the cinnamon powder and tomato puree, stir for a minute.
- Stir in the rice, then pour over the vegetable stock.
- Bring to the boil, then simmer at low temperature for 15 minutes (under cover).
- Drain the chickpeas, chop the coriander and the apricots.
- Stir these and the almonds into the rice and cook for 5-10 minutes.
- When the rice is tender and soaked up the stock almost completely, turn the heat off and stir in the chopped coriander then let it rest for 5 minutes (under cover) before serving.