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Chickpea Pilaf (v)

Taken from a newspaper published, Sanitarium recipe.
Serves 6 to 8 as a side dish, or 4 as a main.
Vegan if served without yoghurt (or with non-dairy yoghurt).

Original post (with pictures) here.

1 1/2 cups basmati rice
1 tbsp oil
3 medium carrots, chopped
1 leek, chopped
2 cloves garlic, crushed
60g currants (small raisins)
1/4 tsp turmeric
2 tsp curry powder
400g (1 tin) cooked chickpeas
400ml vegetable stock
300ml water
200g spinach
100g slivered almonds, roasted
2 tbsp chopped coriander
2 tbsp chopped mint leaves

Yoghurt, to serve, optional

1. Heat oil in a large saucepan over medium heat. Add the rice, carrots, leek, garlic, currants and spices. Cook, stirring occasionally, for 5 minutes until vegetables are just tender. Add chickpeas, stock and water, bring to the boil, and then reduce heat to low. Cook, covered, for 12 minutes.
2. Remove the saucepan from the heat, place spinach on top of the rice mixture, and cover and allow to stand for 8 to 10 minutes.
3. Add 3/4 cup of the almond slivers to the rice, along with the coriander and mint, and stir through with a fork.
4. Serve topped with the remaining 1/4 cup almonds and additional coriander.