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Spiced Chickpea Pilaf with Almonds and Coconut Yogurt
[Vegan]

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    Ingredients You Need for Spiced Chickpea Pilaf with Almonds and Coconut Yogurt [Vegan]

    • 1 tablespoon light olive or rapeseed oil 1 small onion, finely chopped
    • 1/2 green or red pepper, deseeded and chopped
    • 1 garlic clove, crushed
    • 2-cm piece fresh root ginger, grated
    • 1 teaspoon cumin seeds
    • 1 teaspoon each: ground cumin, ground coriander and garam masala
    • 1/2 teaspoon turmeric
    • 1/4 teaspoon dried chilli flakes 1 large carrot, diced
    • 1/4 butternut squash (approximately 250 g), peeled and cut into 1-cm cubes
    • 100 g (1/2 cup) basmati rice
    • 300 ml (1.2 cups) hot vegetable stock or water
    • 400 g (13.5 oz) can chickpeas, drained and rinsed
    • 25 g (1.5 tablespoons) sultanas
    • 75 g (1/3 cup) frozen peas
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    How to Prepare Spiced Chickpea Pilaf with Almonds and Coconut Yogurt [Vegan]

    1. Heat the oil in a large non-stick pan and fry the onion and green pepper over a gentle heat for 5 minutes. Add the garlic, ginger, cumin seeds and the remaining spices; continue cooking for 1 minute.
    2. Add the vegetables and rice. Mix together until coated in the spices, then add the vegetable stock or water, chickpeas and sultanas. Stir well, bring to the boil, then reduce the heat, cover and simmer for about 10–12 minutes until most of the liquid has been absorbed and the rice and vegetables are tender. Make sure the mixture does not boil dry; add extra water, if necessary. Add the peas for the last 3 minutes of cooking.
    3. Serve topped with the almonds and chopped mint, and a spoonful of coconut yogurt alternative.

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