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Spiced carrot, chickpea & almond pilaf

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

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 543
  • Carbohydrates 83
  • Saturated Fat 4
  • Sugar 14
  • Protein 15
  • Fat 13
  • Fibre 7
  • Salt 1.2

Nutrition per serving

  • Calories 543
  • Carbohydrates 83
  • Saturated Fat 4
  • Sugar 14
  • Protein 15
  • Fat 13
  • Fibre 7
  • Salt 1.2

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/ 1¼ 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

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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