SPICED CARROT, CHICKPEA & ALMOND PILAF

Spiced carrot, chickpea & almond pilaf image

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

Provided by Good Food team

Time 40m

Number Of Ingredients 9

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/ 1.25 pints vegetable stock , made with 1 stock cube (or equivalent)
400g can chickpea , drained and rinsed
25g/ 1oz toasted flaked almond
200g pot Greek yogurt

Steps:

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.
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.
Sprinkle the almonds over the rice mixture and serve with a dollop of yogurt.

Nutrition Facts : Calories 543 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium