SIMPLE MIDDLE EASTERN CHICKPEA PILAF
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
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
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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- Combine rice, water and 1/2 tsp salt in a saucepan, bring to boil, turn down then simmer for 8 to 10 minutes until the water is mostly absorbed. Remove from heat and let rest for 10 minutes - it will absorb the remaining water.
- While rice is cooking, combine chickpeas, 1/4 tsp salt, cumin and garam masala in a bowl, toss to coat.
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