How To Make Spiced Carrot, Chickpea & Almond Pilaf
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 carrots, peeled and grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 can (400g) chickpeas, drained and rinsed
- 1/2 cup sliced almonds
- Salt, to taste
Instructions
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Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
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In a large pot, heat the vegetable oil over medium heat. Add the diced onion and cook until it becomes translucent.
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Add the grated carrots and cook for another 2-3 minutes.
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Stir in the ground cumin, coriander, turmeric, and cinnamon. Cook for 1 minute until fragrant.
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Add the rinsed basmati rice and stir to coat it with the spices and vegetables.
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Pour in the water and bring to a boil. Once boiling, reduce the heat to low and cover the pot with a lid. Simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
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In a separate small pan, toast the sliced almonds over medium heat until they turn golden brown. Remove from heat and set aside.
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Once the rice is cooked, fluff it with a fork and stir in the drained chickpeas.
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Season with salt to taste.
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Serve the spiced carrot, chickpea & almond pilaf garnished with the toasted almonds.
Nutrition
- Calories : 350kcal
- Total Fat : 12g
- Saturated Fat : 1.5g
- Cholesterol : 0mg
- Sodium : 200mg
- Total Carbohydrates : 51g
- Dietary Fiber : 7g
- Sugar : 6g
- Protein : 8g
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