Spiced carrot, chickpea & almond pilaf
- Preparation and cooking time
- Serves 4
- STEP 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.
- STEP 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.
- STEP 3
Sprinkle the almonds over the rice mixture and serve with a dollop of yogurt.