Spiced carrot, chickpea & almond pilaf

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• lm23

  17 April 2012

  lm23 rated and commented on this recipe

  

  Really tasty, simple, quick and extremely cheap!

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• María

  05 May 2012

  María rated this recipe

  

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• cinnamon

  09 July 2012

  cinnamon rated and commented on this recipe

  

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

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• DebraT

  05 October 2012

  DebraT rated and commented on this recipe

  

  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!

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• kgrierson

  19 March 2013

  kgrierson rated and commented on this recipe

  

  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!

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• Nastonia

  13 April 2013

  Nastonia rated and commented on this recipe

  

  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

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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 25 mins

Vegetarian

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

PER SERVING

543 kcalories, protein 15g, carbohydrate 83g, fat 13 g, saturated fat 4g, fibre 7g, sugar 14g, salt 1.2 g

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