Background
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
- 1 tbsp olive oil
- 1 onion
- 2 cloves of garlic
- 2 tsp ground cinnamon
- 2 tsp tomato puree
- 300g rice (basmati)
- 600ml vegetable stock
- 1 can of chickpeas (400g)
- 100g dried apricots, chopped
- 2 tbsp almond flakes
- 1 handful coriander leaves
Instructions
- 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.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Main - One Pot - Quick & Easy - Salad - Side - Stews - Supper
- Cuisines: - Middle Eastern
- Occasions: - Barbecue - Parties - Picnic
- Ingredients: - Other Pulses - Rice
- Health and Diet: - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Sugar Free - Vegan
- Skill Levels: - Easy
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