Chickpea, date and pistachio pilaf recipe
- Serves 4
- 20 mins to prepare and 20 mins to cook
- 336 calories / serving
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
Directions
- Preheat the oven to gas 6, 200°C, fan 180°C.
- In a bowl, combine half the olive oil and half the spices. Turn the cauliflower until it is well coated in the spice mixture. Place the cauliflower in a roasting tray and cook until soft, about 10 minutes.
- In a large nonstick frying pan, heat the remaining oil and saute the onion for 5 minutes, then add the red pepper, garlic, dates, and chickpeas and cook for 3–5 minutes more, until softened.
- Add the remaining spices, cooked grains, roasted cauliflower and half the coriander to the pan, season and stir until combined. Serve with the remaining coriander and pistachios sprinkled on top.