Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian, Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g brown Basmati rice
  • 1 Tbsp of olive oil
  • 1 small onion
  • 2 cloves of garlic minced
  • 1 tsp ground cumin
  • 2 tsp ground coriander seed
  • 1 can chickpeas 400g
  • 350 ml vegetable stock
  • 100 g baby spinach
  • 50 g raisins

Method
 

  1. Thinly slice the onion.
  2. 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.
  3. Add the rice, stir for a minute, then pour over the hot vegetable stock.
  4. 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.
  5. Steam for 2- 3 minutes under cover – when the spinach has wilted, season with salt and pepper.
  6. Serve warm or at room temperature.