Moroccan Spiced Rice and Chickpea Pilaf with Raisins and Almonds
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Ingredients
- 300 g long grain rice
- 400 g chickpeas, drained and rinsed
- 1 onion, finely chopped
- 40 g unsalted butter
- 1 tsp ground cinnamon
- 60 g raisins
- 40 g flaked almonds
- 600 ml vegetable stock
Nutrition (per serving)
- Calories
- 589 kcal
- Protein
- 16 g
- Carbohydrate
- 89.4 g
- of which sugars
- 12.6 g
- Fat
- 17.3 g
- of which saturates
- 6.2 g
- Fibre
- 9.3 g
- Salt
- 1.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the unsalted butter in a wide pan and cook the onion for 6 minutes until soft, then stir in the ground cinnamon and cook for 1 minute.
- 2
Add the rice and stir to coat, then pour in the vegetable stock and raisins. Bring to a simmer, cover and cook for 15 minutes, until the rice is tender.
- 3
Stir in the chickpeas and warm through for 2-3 minutes.
- 4
Meanwhile, toast the flaked almonds in a dry pan for 2 minutes until golden.
- 5
Fluff the pilaf, scatter with the toasted almonds and serve.
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