Roasted Squash And Chickpea Pilaf Recipe
- Serves 4
- 5 mins to prepare and 30 mins to cook
- 548 calories / serving
- Healthy
- Vegan
- Vegetarian
- Gluten-free
- Dairy-free
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
Directions
- Preheat the oven to 200°C, fan 180°C, gas 6. Toss the squash with the ras el hanout and 1 tbsp oil in a large roasting pan; season lightly. Roast for 30 minutes, stirring halfway through, until soft and golden.
- Meanwhile, in a covered saucepan, bring the rice and stock to a boil over high heat.
- Reduce the heat to low, cover, and cook for 10-12 minutes, or until the rice is tender and the liquid has been absorbed.
- Place the lid on the container and set it aside until you're ready to use it.
- Meanwhile, in a large frying pan, heat 1 tbsp oil over medium heat. Fry the onions for 15-20 minutes, until golden, stirring regularly.
- Fry for 2-3 minutes, until the garlic and ginger are aromatic. Combine the chickpeas, rice, and the majority of the parsley in a mixing bowl.
- Place the roasted squash on top of the pilaf and divide between four dishes. To serve, top with the remaining parsley and peanuts.