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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 2 tsp ground cinnamon
  • 2 tsp tomato puree
  • 300 g rice basmati
  • 600 ml vegetable stock
  • 1 can of chickpeas 400g
  • 100 g dried apricots chopped
  • 2 tbsp almond flakes
  • 1 handful coriander leaves

Method
 

  1. Finely chop the onion and garlic. Rinse and drain the rice.
  2. In a heavy-based pan heat the oil and soften the onion and garlic while stirring.
  3. Add the cinnamon powder and tomato puree, stir for a minute.
  4. Stir in the rice, then pour over the vegetable stock.
  5. Bring to the boil, then simmer at low temperature for 15 minutes (under cover).
  6. Drain the chickpeas, chop the coriander and the apricots.
  7. Stir these and the almonds into the rice and cook for 5-10 minutes.
  8. 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.