Spiced carrot, chickpea & almond pilaf

Spiced carrot, chickpea & almond pilaf

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(12 ratings)

Prep: 15 mins Cook: 25 mins


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


  • 1 tbsp olive oil
    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 onions, finely chopped



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

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



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

  • 2 tbsp harissa



    This hot, aromatic paste made from chilli and assorted 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


  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, questions and tips

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Lur Ag
25th Apr, 2020
This is a good recipe in principal but needs way more spices, and it's really important to have a good type of rose harissa. I added cinnamon, coriander, cumin and allspice. It turned out great and I'll make it again. Would serve it with a borani banjan or a mixture of yoghurt, cucumber, mint and garlic.
wpenke's picture
5th Mar, 2018
Very easy to make, however not enough flavour for me. From looking at the comments below, very good idea adding chilli for spice and cumin, possibly paprika as well to give it more depth.
13th Mar, 2014
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.
13th Apr, 2013
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
19th Mar, 2013
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!
5th Oct, 2012
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!
9th Jul, 2012
finally got the other half to eat chickpeas! we both really enjoyed this - good subtle flavours and lots of texture.
17th Apr, 2012
Really tasty, simple, quick and extremely cheap!
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