Spiced carrot, chickpea & almond pilaf
A one-pot rice dish with North African flavours that works equally well as a side or main
- Prep: 15 mins
Cook: 25 mins
- Serves 4
- Easy
Ingredients
- 1 tbsp olive oil
- 2 onions, finely chopped
- 3 carrots (about 300g/11oz), coarsely grated
- 2 tbsp harissa
- 300g/ 11oz basmati rice, rinsed
- 700ml/ 1¼ pints vegetable stock, made with 1 stock cube (or equivalent)
- 400g can chickpeas, drained and rinsed
- 25g/ 1oz toasted flaked almond
- 200g pot Greek yogurt
Method
-
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.
-
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.
-
Sprinkle the almonds over the rice
mixture and serve with a dollop of yogurt.
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