A fragrant, wholesome pilaf that combines chickpeas with tender spinach, sweet currants and warm spices. Finished with fresh herbs and a sprinkle of roasted almonds, it’s a simple one-pot dish that’s hearty enough for a family dinner yet light enough for lunch the next day.
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
- 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.
- 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.
