Name: Vegetable and chickpea pilaf
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 onion, halved, sliced; 1 tablespoon curry paste or powder (see notes); 1 1/2 cup (300g) basmati rice; 1 small kumara, peeled, chopped; 3 cup water; 400 gram can chickpeas, drained, rinsed; 1 red capsicum, cut into thin strips; 100 gram baby spinach; toasted flaked almonds, to serve (optional)

Vegetable and chickpea pilaf

Serves 4

Prep

Cook

25M

Total

30M

Skip to Recipe

Ingredients

1 onion, halved, sliced

1 tablespoon curry paste or powder (see notes)

1 1/2 cup (300g) basmati rice

1 small kumara, peeled, chopped

3 cup water

400 gram can chickpeas, drained, rinsed

1 red capsicum, cut into thin strips

100 gram baby spinach

toasted flaked almonds, to serve (optional)

Method

1.Cook onion in a lightly oiled saucepan for 3 minutes, until soft. Add curry paste or powder and cook for 30 seconds, until fragrant. Add rice, kumara and water. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes, until rice is tender and liquid is absorbed. Remove from heat.

2.Stir through chickpeas, capsicum and spinach. Cover and set aside for 2 minutes. Season to taste and serve scattered with almonds, if you like.

Try chicken or vegetable stock in place of water for a stronger flavour. If you’re using curry powder, add a tablespoon of water so it doesn’t burn.
Note

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