Chickpea Courgette Pilaf Recipes

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SIMPLE MIDDLE EASTERN CHICKPEA PILAF



Simple Middle Eastern Chickpea Pilaf image

Traditional pilaf gets new life with the addition of chickpeas. Chickpeas offer fantastic flavor and texture to this tasty side dish.

Provided by Saad Fayed

Categories     Side Dish     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 can (15 oz.) chickpeas
1 1/2 cups long grain or converted white rice (uncooked)
2 cups chicken broth or stock
3/4 cup onion (finely chopped)
2 cloves garlic (finely chopped)
1 1/2 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Drain chickpeas and rinse thoroughly and set aside.
  • In a large saucepan, sauté onion and garlic in olive oil until soft and a light golden color.
  • Add chicken stock or broth and bring to a boil.
  • Stir in uncooked rice, drained chickpeas, salt, and pepper. Cover and reduce heat. Simmer on low heat for twenty minutes.
  • After twenty minutes, remove from heat and let sit, covered, for 3 to 5 minutes.
  • Remove lid and fluff with a fork. Serve immediately.

Nutrition Facts : Calories 423 kcal, Carbohydrate 75 g, Cholesterol 0 mg, Fiber 11 g, Protein 19 g, SaturatedFat 1 g, Sodium 527 mg, Fat 6 g, ServingSize 4 servings, UnsaturatedFat 5 g

MOROCCAN VEGETABLE PILAF



Moroccan Vegetable Pilaf image

For a light and flavoursome, Middle-Eastern inspired dish, try this Moroccan style vegetable pilaf. It's full of feel good, fresh ingredients and perfect for eating al fresco!

Provided by Chris Baber

Categories     Dinner, Moroccan, 16 - 30 Minutes, Easy, Vegetarian

Time 30m

Yield Serves 4

Number Of Ingredients 16

2 packs of Tilda Pure Steamed Basmati rice
2 tbsp extra virgin olive oil
1 cinnamon stick
2 onions, chopped
2 carrots, diced
1 courgette, diced
1 red pepper, diced
Salt and pepper, to taste
1 tsp cumin powder
1 x 400g tin chickpeas
1 lemon, sliced
50g sultana
50g toasted flaked almonds
1 bunch of fresh parsley, finely chopped
4 tbsp of 0% fat Greek Yoghurt
1 tbsp harissa paste

Steps:

  • Heat the oil in a pan
  • Add the cinnamon stick and allow to infuse for two minutes
  • Add the vegetables, season with salt and pepper and cook for 10 minutes until soft
  • Add the Tilda Steamed Basmati rice, chickpeas, lemon and sultanas
  • Cook on a medium heat for around 5 minutes until heated through
  • Add the chopped parsley and fluff the rice with a fork
  • Transfer to a serving dish, scatter over the flaked almonds, add dollops of Greek yoghurt and drizzle over the harissa paste

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