Spiced carrot, chickpea & almond pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp olive oil
- 2 onionsfinely chopped
- 3 carrots(about 300g/11oz), coarsely grated
- 2 tbsp harissa
- 300g/ 11oz basmati ricerinsed
- 700ml/ 1.25 pints vegetable stockmade with 1 stock cube (or equivalent)
- 400g can chickpeadrained and rinsed
- 25g/ 1oz toasted flaked almond
- 200g pot Greek yogurt
Nutrition: per serving
- kcal543
- fat13g
- saturates4g
- carbs83g
- sugars14g
- fibre7g
- protein15g
- salt1.2glow
Method
step 1
Heat the oil in a lidded casserole dish. Add the onions and cook for 8 mins, until soft. Tip in the carrots, harissa and rice and stir for a couple of mins. Pour over the stock, bring to the boil, then cover with the lid and simmer for 10 mins.
step 2
Fork through the chickpeas and cook gently for 3-5 mins more, until the grains of rice are tender and all the liquid has been absorbed. Season, turn off the heat, cover and leave to sit for a few mins.
step 3
Sprinkle the almonds over the rice mixture and serve with a dollop of yogurt.
