Serves 4
40 min
Spiced Carrot, Chickpea & Almond Pilaf
Recipe GLPR2398dc8914b757
A fragrant, one-pot pilaf combining fluffy basmati rice with warm spices, tender grated carrots, nutty chickpeas, and topped with toasted almonds. Served with a cooling dollop of Greek yogurt. Naturally plant-based and full of fiber, this dish brings together North African flavors for a satisfying vegetarian main course.
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Ingredients
1 tbsp olive oil
2 onions, finely chopped
3 carrots (about 300g), coarsely grated
2 tbsp harissa
300g basmati rice, rinsed
700ml vegetable stock
400g canned chickpeas, drained and rinsed
25g toasted flaked almonds
200g Greek yogurt
Directions
Heat the olive oil in a large lidded casserole or heavy pot over medium heat. Add the chopped onions and cook, stirring occasionally, for about 8 minutes until softened and translucent.
Stir in the grated carrots, harissa, and rinsed rice, stirring constantly for 1–2 minutes to coat the rice evenly and bloom the spices.
Pour in the vegetable stock, increase the heat to bring the mixture to a boil, then reduce to low heat, cover tightly with the lid, and simmer undisturbed for 10 minutes.
Gently stir in the drained and rinsed chickpeas, being careful not to break the rice grains. Continue cooking, covered, for 3–5 minutes more until the rice is tender and all the liquid has been absorbed.
Remove from heat, taste and adjust seasoning with salt and pepper as desired. Cover and let rest for 2–3 minutes.
Scatter the toasted almonds over the pilaf and serve with a generous dollop of Greek yogurt on the side or on top of each portion.
