Chickpea pilaf with spinach
Prep
5 min
Cook
22 min
Serves
6
Skill
Vegetarian
Prep
5 min
Cook
22 min
Serves
6
Skill
Great tasting meals don’t come much simpler to cook than this! This rustic chickpea pilaf with is full of aromatic spices and fragrant herbs – guaranteed to have friends and family coming back for more.
Ingredients
- 1 ½ cups basmati rice
- 1 tbs olive oil
- 3 carrots, coarsely chopped
- 1 leek, finely chopped
- 2 cloves garlic, crushed
- 60g currants
- ¼ tsp turmeric
- 2 tsp curry powder
- 400g can chickpeas, rinsed and drained
- 400ml vegetable stock
- 300ml water
- 200g spinach
- 100g slivered almonds, roasted (reserve 1 tbs for garnish)
- 2 tbs chopped coriander leaves
- 2 tbs chopped mint leaves
- low-fat natural yogurt and coriander sprigs to serve
Nutrition per serving
1800 kJ
energy kj
13 g
protein
2 g
saturated fat
10 g
dietary fibre
57 g
carbohydrate
13 g
sugars
426 mg
sodium
Method
- Place rice in a sieve and rinse under running water until water runs clear. Heat oil in a large saucepan over medium heat. Add carrots, leek, garlic, currants and spices. Cook, stirring occasionally for 8 minutes or until vegetables are tender. Add chickpeas, rice, stock, and water. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes.
- Remove from heat, place spinach over rice, cover and stand for 8 minutes. Uncover, add ¾ cup almonds, coriander and mint into rice. Stir ingredients in using a fork. Serve topped with yoghurt and remaining almonds
Tips
- This recipe can be kept frozen in individual serves and reheated for an easy meal.
Remember to always check the label of each ingredient to ensure it is gluten free.
- 1 ½ cups basmati rice
- 1 tbs olive oil
- 3 carrots, coarsely chopped
- 1 leek, finely chopped
- 2 cloves garlic, crushed
- 60g currants
- ¼ tsp turmeric
- 2 tsp curry powder
- 400g can chickpeas, rinsed and drained
- 400ml vegetable stock
- 300ml water
- 200g spinach
- 100g slivered almonds, roasted (reserve 1 tbs for garnish)
- 2 tbs chopped coriander leaves
- 2 tbs chopped mint leaves
- low-fat natural yogurt and coriander sprigs to serve
Nutrition per serving
1800 kJ
energy kj
13 g
protein
2 g
saturated fat
10 g
dietary fibre
57 g
carbohydrate
13 g
sugars
426 mg
sodium
- Place rice in a sieve and rinse under running water until water runs clear. Heat oil in a large saucepan over medium heat. Add carrots, leek, garlic, currants and spices. Cook, stirring occasionally for 8 minutes or until vegetables are tender. Add chickpeas, rice, stock, and water. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes.
- Remove from heat, place spinach over rice, cover and stand for 8 minutes. Uncover, add ¾ cup almonds, coriander and mint into rice. Stir ingredients in using a fork. Serve topped with yoghurt and remaining almonds
Tips
- This recipe can be kept frozen in individual serves and reheated for an easy meal.
Remember to always check the label of each ingredient to ensure it is gluten free.