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Roasted squash and chickpea pilaf recipe
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75 ratings
This colourful roasted squash and chickpea pilaf is a filling winter meal – and if you have any leftovers, it would make a great packed lunch, too. See method
Ingredients
- 1 butternut squash, peeled, deseeded and cut into 2.5cm chunks
- 1 tbsp ras el hanout seasoning
- 2 tbsp vegetable oil
- 300g long-grain rice
- 1 vegetable stock pot, made up to 550ml
- 2 red onions, finely sliced
- 2 garlic cloves, grated
- 1cm piece ginger, peeled and grated
- 400g tin chickpeas, drained and rinsed
- 15g fresh parsley, roughly chopped
- 40g roasted and salted peanuts, roughly chopped
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
2315kj
548kcal
27%
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Fat
15g
21%
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Saturates
2g
10%
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Sugars
12g
13%
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Salt
1.5g
25%
of the reference intake
Carbohydrate 91.6g
Protein 14.8g
Fibre 10.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash in a large roasting tin and toss with the ras el hanout and 1 tbsp oil; season lightly. Roast for 30 mins until soft and golden, tossing halfway through.
- Meanwhile, put the rice and stock in a lidded saucepan and bring to the boil over a high heat. Reduce the heat, cover and simmer for 10-12 mins until the rice is cooked and the stock is absorbed. Set aside with the lid on until needed.
- Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Fry the onions for 15-20 mins, stirring occasionally, until golden. Add the garlic and ginger; fry for 2-3 mins until fragrant. Stir in the chickpeas, rice and most of the parsley.
- Divide the pilaf between 4 plates and top with the roasted squash. Scatter over the remaining parsley and the peanuts to serve.
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