Jammy red onion and chickpea pilaf recipe

6 ratings

Milder than white onions, red onions – cooked down to jammy perfection – add a layer of sweetness to this fragrant chickpea pilaf recipe. See method

Ingredients

If you don't have red onions, try using white, brown or spring onions

of the reference intake
Carbohydrate 41.8g Protein 6.6g Fibre 3.8g

Put the oil and onions in a large frying pan over a medium heat. Cook, stirring often, for 10 mins until the onions have softened. Add the cumin and cook for 5 mins. Increase the heat a little and add the vinegar, sugar and lemon zest. Stir and cook for 4-5 mins until the onions are slightly sticky.
Meanwhile, put the rice in a medium, lidded saucepan with the stock. Bring to the boil, then reduce the heat to a gentle simmer. Cover and cook without disturbing for 10 mins until the water has been absorbed. Turn off the heat and leave to stand for 5 mins with the lid on; fluff up with a fork.
Fold the onion mixture through the rice with the chickpeas, pomegranate seeds and parsley. Delicious served with griddled lamb leg steaks sliced over. Top tip: soak sliced, raw red onion in water before serving to remove the bitterness.

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