Spinach and chickpeas pilaf
This Spinach and chickpeas pilaf can be served as a side dish in an Indian or Middle-Eastern menu, or as a main vegan meal. It’s easy to make, little bit spiced and yummy. It‘s nice cold too – so ideal for picnics, parties or your lunch box.
Ingredients
Method
- Thinly slice the onion.
- Heat the oil in a large saucepan and gently sauté the onion for 5 minutes. Add the garlic, spices, a little salt and stir for 1-2 minutes.
- Add the rice, stir for a minute, then pour over the hot vegetable stock.
- Bring to the boil, cover and cook for 25-30 minutes at low temperature. Remove the lid. If the stock has absorbed completely, mix in the raisins and spinach – if not, cook for a few more minutes until it has, then add the raisins and spinach.
- Steam for 2- 3 minutes under cover – when the spinach has wilted, season with salt and pepper.
- Serve warm or at room temperature.