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Chickpea pilaf with haloumi
Chickpea pilaf with haloumi
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Moroccan spiced chickpea pilaf with raisins, coriander, and haloumi cheese.
Ingredients:
  • 60ml (1/4 cup) extra virgin olive oil
  • 50g butter
  • 2 large brown onions, halved, thinly sliced
  • 30.00 ml Moroccan seasoning
  • 65g (1/3 cup) raisins
  • 2 x 250g pkts steamed Coconut, Chilli & Lemon Grass basmati rice
  • 400g can chickpeas, rinsed, drained
  • 80ml (1/3 cup) hot water
  • Plain flour, to dust
  • 2 x 180g pkts haloumi, cut into 1cm-thick slices
  • 1 bunch fresh coriander, leaves picked, coarsely chopped
  • 40g (1/4 cup) pistachio kernels, coarsely chopped
  • Baby spinach leaves, to serve
Instructions:
  • In a saucepan over medium-high heat, heat half of the oil and half of the butter until sizzling. Sauté the onion, stirring frequently, until light golden, about 10 minutes. Add the seasoning and raisins, cook for another minute until fragrant.
  • Mix in the rice to break up any clumps with a fork, then gently fold in the chickpeas. Pour in the hot water and bring to a boil. Cover the pot and simmer on medium heat for 5 minutes, or until everything is warmed through.
  • Heat the remaining oil and butter in a large frying pan over medium heat. Coat the haloumi slices in flour, shaking off any excess, then cook for 2 minutes on each side until golden brown.
  • Serve the chickpea pilaf on plates and garnish with coriander, pistachios, and haloumi. Accompany with baby spinach leaves.

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