-
-
Add this recipe to your binder
This recipe is in your binder
-
Chickpea, date and pistachio pilaf recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
114 ratings
In partnership with Diabetes UK
This Moroccan-inspired mixed grain pilaf makes a delicious, complete meal with a tasty combination of cauliflower, chickpeas, vegetables, dates and nuts. See method
Ingredients
- 2 tbsp olive oil
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp turmeric
- 250g (8oz) cauliflower, cut into florets
- 1 large onion, chopped
- 1 red pepper, deseeded and chopped
- 2 garlic cloves, finely chopped
- 50g (2oz) dried dates, roughly chopped
- 400g can chickpeas, drained
- 2 large handfuls chopped coriander leaves
- 1 x 250g pack cooked mixed grains
- 50g shelled, unsalted pistachios, roughly chopped
If you don't have chickpeas, you can use any tinned bean in water
Each serving contains
-
Energy
1405kj
336kcal
17%
-
Fat
16g
23%
-
Saturates
2g
12%
-
Sugars
17g
19%
-
Salt
1.8g
30%
of the reference intake
Carbohydrate 38.1g
Protein 13.4g
Fibre 10.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Mix together half the olive oil and half the spices in a bowl. Add the cauliflower and turn until coated in the spice mix. Tip the cauliflower into a roasting tray and roast for 10 minutes until tender.
- Heat the remaining oil in a large, non-stick frying pan and fry the onion for 5 minutes, then add the red pepper, garlic, dates and chickpeas and cook for another 3–5 minutes until softened.
- Add the remaining spices, cooked grains, roasted cauliflower and half the coriander to the pan, season with pepper and stir until combined. Serve topped with the remaining coriander and sprinkled with pistachios.
See more Vegan recipes