Vegetable and chickpea pilaf recipe

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Created by Mandy Sinclair

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Photography: Andre Martin

Cuisine: Modern Australian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Lunch, Main, Side dish

Vegetable and chickpea pilaf

Ingredients

1 onion, halved, sliced
1 tablespoon curry paste or powder (see tip)
1½ cups (300g) basmati rice
1 small kumara, peeled, chopped
400g can chickpeas, drained, rinsed
1 red capsicum, cut into thin strips
100g baby spinach
toasted flaked almonds, to serve (optional)

$2.60 per serve

kJ 1840, fat 6g, sat fat 1g.

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Preparation

1. Cook onion in a lightly greased saucepan for 3 minutes, until soft. Add curry paste or powder and cook for 30 seconds, until fragrant. Add rice and kumara with 3 cups water. Bring to 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.

If you enjoyed this Vegetable and chickpea pilaf recipe then browse more Modern Australian recipes, child-friendly recipes, low-fat recipes, low-carb recipes, low-cholesterol recipes, heart-friendly recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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