Chickpea pilaf with spinach

Serves: 6
Prep: 5
Cook: 22

Great tasting meals don’t come much simpler to cook than this! This rustic chickpea pilaf with is full of aromatic spices and fragrant herbs – guaranteed to have friends and family coming back for more.

Ingredients

  • 1 ½ cups basmati rice
  • 1 tbs olive oil
  • 3 carrots, coarsely chopped
  • 1 leek, finely chopped
  • 2 cloves garlic, crushed
  • 60g currants
  • ¼ tsp turmeric
  • 2 tsp curry powder
  • 400g can chickpeas, rinsed and drained
  • 400ml vegetable stock
  • 300ml water
  • 200g spinach
  • 100g slivered almonds, roasted (reserve 1 tbs for garnish)
  • 2 tbs chopped coriander leaves
  • 2 tbs chopped mint leaves
  • low-fat natural yogurt and coriander sprigs to serve

Method

  1. Step 1

    Place rice in a sieve and rinse under running water until water runs clear. Heat oil in a large saucepan over medium heat. Add carrots, leek, garlic, currants and spices. Cook, stirring occasionally for 8 minutes or until vegetables are tender. Add chickpeas, rice, stock, and water. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes.

  2. Step 2

    Remove from heat, place spinach over rice, cover and stand for 8 minutes. Uncover, add ¾ cup almonds, coriander and mint into rice. Stir ingredients in using a fork. Serve topped with yoghurt and remaining almonds

Tips

  • This recipe can be kept frozen in individual serves and reheated for an easy meal.
Remember to always check the label of each ingredient to ensure it is gluten free.

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