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Spiced Chickpea and Cauliflower Rice Pilaf Recipe

Spiced Chickpea and Cauliflower Rice Pilaf recipe


This is a yummy rice dish with spices and veggies. It has chickpeas, cauliflower, and a spicy sauce. You cook it all together with rice and top it with nuts and herbs. It's good for dinner and has lots of flavors!


1 large onion, diced
1 small cauliflower, cut into florets
1 can (400 g) chickpeas, drained and rinsed
1 tsp smoked paprika
1 tsp ground turmeric
3 garlic cloves, minced
2 tbsp harissa paste
200 g basmati rice
450 ml vegetable stock
1 handful of parsley, chopped
30 g toasted pine nuts
1 lemon, juice and zest
150 g Greek yogurt
2 tbsp olive oil


Rinse the basmati rice well in cold water, then set aside.
Heat 1 tbsp of olive oil in a large pan over medium heat. Add the diced onion and cook for 5 minutes until softened.
Add the minced garlic, smoked paprika, and ground turmeric to the onions, and cook for 1 minute until fragrant.
Stir in the harissa paste and cook for another minute.
Add the cauliflower florets to the pan and cook for 5 minutes, stirring occasionally.
Pour in the rinsed basmati rice and the vegetable stock. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes.
In a separate pan, heat the remaining 1 tbsp of olive oil over medium heat. Add the chickpeas and a pinch of salt, and fry until they're golden and crispy, about 5 minutes.
Once the rice and cauliflower are cooked, remove from heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and gently mix in the crispy chickpeas.
In a small bowl, combine the Greek yogurt with half of the lemon juice and zest, and season with salt to taste.
Serve the pilaf topped with a dollop of lemony yogurt, toasted pine nuts, chopped parsley, and a sprinkle of the remaining lemon zest.

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