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Middle Eastern Inspired Pilaf with Chickpeas

Tuesday, 26 February 2019
I'm constantly trying to create dishes that fill our tums for pennies and taste delicious.  There's always rice in our store cupboard, along with spices and dried fruit, so this scrumptious pilaf was easy for me to whip up one evening when the shopping delivery hadn't come due to bad weather.  I've made it a few times, and adjusted the spices to our tastes.  Now that it has been thoroughly tested and approved by my family of hungry taste testers, I can blog the recipe.  This Middle Eastern Inspired Pilaf has been a delicious, filling, and thrifty discovery which will feature on our Family Meal Plans in the future. 

Middle Eastern Inspired Pilaf with Chickpeas

2 Tblsp oil
1 onion, roughly chopped
1 pepper, deseeded and diced
1/2 tsp ground cardamom
4 whole cloves
6 peppercorns
2 cinnamon sticks
300g uncooked long grain rice
400g tin chickpeas, drained and rinsed
75g raisins
600ml vegetable stock
75g lightly roasted cashews, roughly chopped

Put the oil in a large saucepan over a medium high heat.  Cook the onion and pepper until softened.  Add the rice and spices and cook, stirring for a couple of minutes, to enable the spices to become fragrant and to coat the rice in the oil.  Add the chickpeas, raisins and vegetable stock.  Bring to a boil, cover with a lid and simmer for 15 minutes until all the stock has been absorbed and the rice is tender.  Stir through the cashews and then garnish with fresh mint.


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