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Carrot and chickpea pilaf
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Set up a romantic outdoor ambiance and savor Middle Eastern flavors with this elegant recipe.
Ingredients:
  • 45.50 gm olive oil
  • 20g butter
  • 1 brown onion, finely chopped
  • 2 carrots, trimmed, thinly sliced
  • 55g (1/3 cup) currants
  • 1 x 7cm cinnamon stick (see note)
  • 3/4 tsp ground allspice
  • 330g (1 1/2 cups) medium-grain rice, rinsed, drained
  • 560ml (2 1/4 cups) water
  • 1 x 400g can chickpeas, rinsed, drained
  • 50.00 ml chopped fresh dill
Instructions:
  • In a large, heavy-based saucepan over medium heat, combine oil and butter. Sauté onion for 3 minutes until soft. Add carrot, currants, cinnamon, and allspice. Cook for 2 more minutes until carrot begins to soften, stirring constantly.
  • Combine the rice with water and bring to a boil. Simmer over low heat, cover, and cook for 15 minutes or until all liquid is absorbed.
  • Combine chickpeas and let rest, covered, for 15 minutes until rice is tender. Season with salt and pepper, and stir in the dill.

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