Spiced carrot, chickpea & almond pilaf

Spiced carrot, chickpea & almond pilaf

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(8 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 4
A one-pot rice dish with North African flavours that works equally well as a side or main

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal543
  • fat13g
  • saturates4g
  • carbs83g
  • sugars14g
  • fibre7g
  • protein15g
  • salt1.2g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 carrot (about 300g/11oz), coarsely grated

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 300g/ 11oz basmati rice, rinsed
  • 700ml/ 1¼ 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

Method

  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.

  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.

  3. Sprinkle the almonds over the rice mixture and serve with a dollop of yogurt.

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Comments (6)

suzymmorton's picture
3.75

Added a chilli and served with haddock loin for some extra protein, which we just placed on the top for the last few minutes of cooking. I also added some mushrooms and red pepper to add a bit of volume. Delicious and nice change from our usual meals.

nastonia's picture
3

Nice recipe but lacks distinctive flavours, nice textures with the soft onions & crunchy almonds, my husband really liked it but I wasn't keen, could add chilli flakes to spice it up a bit and added cumin seeds & powder, will make again to see if its better next time

kgrierson's picture
5

This recipe is really easy! There aren't many ingredients but it tastes delicious. Really light and cheap to make, although harissa is expensive and doesn't go far!. A nice summer dish. This may become a regular in our household!

debrat's picture
2

Subtle flavours is the word for this one!! Unless the type of Harissa used makes a difference this is really bland. We had to add another tablespoon of Harissa per bowl to get any flavour. I might try it again next time I have surplus carrots but only with a different Harissa paste to see if it makes a difference!

honeypossums's picture
4

finally got the other half to eat chickpeas!
we both really enjoyed this - good subtle flavours and lots of texture.

lydiameeson's picture
4

Really tasty, simple, quick and extremely cheap!

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