Stashcook: Meal Planner & Recipe Keeper

Spiced Chickpea and Cauliflower Rice Pilaf Recipe

Name: Spiced Chickpea and Cauliflower Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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

Stashcook

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!

Ingredients

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

Method

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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