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Greatest plates · Main
Spiced chickpea and cauliflower rice pilaf
Warmly spiced chickpeas and roasted cauliflower folded through fragrant basmati rice. A one-pot-feel dinner full of Middle Eastern flavour.
Serves 4Prep 15 minCook 30 min
Containsdairy
Protein 15%Carbs 60%Fat 25%
About 819 kcal a serve — 30 g protein, 121 g carbs, 23 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Roast the cauliflower
200°CHeat the oven to 200°C. Toss the cauliflower with 1 tbsp olive oil on a tray and roast for 20 minutes until golden and tender.
On the trayToss →
20 min · 200°C
Soften the onion
Heat the remaining oil in a large pan over medium heat and cook the onion for 5 minutes until soft, then add the garlic and cook 1 minute more.
In the panSoften →
6 min
Toast the spices
Stir in the cumin, coriander and cinnamon and toast for 30 seconds until fragrant.
In the panToast →
30 sec
Simmer the rice
Add the rinsed rice, chickpeas and stock, bring to a simmer, then cover and cook gently for 12 minutes until the rice is tender and liquid absorbed.
In the panSimmer →
12 min
Fold in cauliflower
Gently fold the roasted cauliflower through the pilaf and rest, covered, for 3 minutes.
3 min
Serve
On topSpoon into bowls, top with a dollop of greek yoghurt and scatter over the parsley.
In the bowlTop →
Cook's noteLet the pilaf rest off the heat so the rice finishes steaming and stays fluffy. A spoon of yoghurt on top is lovely with the spiced chickpeas and cauliflower.
Estimated per serve
819 kcal · 30 g protein · 121 g carbs · 23 g fatestimates, within ~10%
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