Spiced carrot, chickpea & almond pilaf
By Good Food
A one-pot rice dish with North African flavours that works equally well as a side or main
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Prep:15 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 543
-
fat 13g
-
saturates 4g
-
carbs 83g
-
sugars 14g
-
fibre 7g
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protein 15g
-
salt 1.2g
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.
