Name: Spiced carrot, chickpea & almond pilaf
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: North African
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/ 1.25 pints vegetable stock made with 1 stock cube (or equivalent); 400g can chickpea drained and rinsed; 25g/ 1oz toasted flaked almond; 200g pot Greek yogurt

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Spiced carrot, chickpea & almond pilaf

Spiced carrot, chickpea & almond pilaf

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 3.7 out of 5.14 ratingsRate

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A one-pot rice dish with North African flavours that works equally well as a side or main

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
2 onions

finely chopped
3 carrots

(about 300g/11oz), coarsely grated
2 tbsp harissa
300g/ 11oz basmati rice

rinsed
700ml/ 1.25 pints vegetable stock

made with 1 stock cube (or equivalent)
400g can chickpea

drained and rinsed
25g/ 1oz toasted flaked almond
200g pot Greek yogurt

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Nutrition: per serving

kcal543
fat13g
saturates4g
carbs83g
sugars14g
fibre7g
protein15g
salt1.2g

low

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.

Recipe from Good Food magazine, March 2012

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A star rating of 3.7 out of 5.14 ratings

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