Chickpea and pumpkin pilau

Current rating: 5 (1 ratings)
Serves 6
Prep 10
Cook 20
An exotic, fragrant dish which excites the senses. Packed with legumes, vegetables and high in fibre, this one pot wonder is easy to prepare and easy to clean up.

Description

An exotic, fragrant dish which excites the senses. Packed with legumes, vegetables and high in fibre, this one pot wonder is easy to prepare and easy to clean up.
  • 1 cup basmati rice
  • 1 ½ cups cauliflower sprigs
  • 3 tbs olive oil
  • 1 tbs fresh ginger, finely chopped
  • 2 tsp cumin seeds
  • 2 ½ cups hot water
  • 1 x 400g can chickpeas, drained and rinsed
  • 1 ½ cups pumpkin, diced
  • ½ tsp turmeric, ground
  • ½ cup frozen green peas
  • ¼ cup natural sultanas
  • 1 tsp sea salt, or to taste
  • 100g snow peas or sugar snap peas, optional

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Wash and drain rice if necessary. Divide cauliflower into bite-sized sprigs.
  2. In a heavy pan with well-fitting lid, heat oil and fry ginger and cumin seeds, stirring, until cumin browns. Add cauliflower sprigs and stir-fry until cauliflower becomes slightly golden. Add rice and stir to coat grains with oil.
  3. Add hot water, chickpeas, pumpkin, turmeric, green peas, sultanas and salt.
  4. Bring to a boil, then cover pan, turn heat very low and cook for 12 minutes without lifting lid. Meanwhile string the snow peas or sugar snap peas. Scatter peas over the rice, replace lid and finish cooking for 5 minutes. The peas should be bright green and slightly crunchy when ready.

Tips

Remember to always check the label of each ingredient to ensure it is gluten free.

Tips

Remember to always check the label of each ingredient to ensure it is gluten free.

Nutrition Information