Dr Mobeus
Cauliflower and Chickpea Pilaf
Pilaf is one of the oldest and most efficient ways to cook rice – everything goes in one pot with stock and spices, and the rice absorbs all the flavour as it cooks. This version uses cauliflower which is one of the best-value vegetables year-round, and chickpeas for protein and staying power. The turmeric gives it a beautiful golden colour that makes it look far more expensive than it is. At 60p per portion you get a complete meal in one pan with almost no washing up.
Cauliflower and Chickpea Pilaf
Ingredients
Method
- Rinse the basmati rice in cold water until the water runs clear. Set aside.
- Heat the oil in a large lidded pan over medium heat. Add the cumin seeds and cook for 30 seconds until they start to pop.
- Add the sliced onion and cook for 5 minutes until soft and starting to golden.
- Add the garlic, turmeric, cinnamon and dried coriander. Stir and cook for 1 minute.
- Add the cauliflower florets and stir to coat in the spices. Cook for 3 minutes.
- Add the rinsed rice, chickpeas, raisins and vegetable stock. Bring to the boil, then reduce to the lowest heat.
- Cover with a tight-fitting lid and cook for 15 minutes without lifting the lid.
- Remove from heat and let it stand for 5 minutes with the lid still on. Fluff with a fork and season with salt and pepper.
Tips and Variations
Do not lift the lid while the rice is cooking – the steam needs to stay trapped. If you do not have a tight lid, put a sheet of foil under the lid to seal it. Leftovers are brilliant cold the next day with a dollop of yogurt. The raisins are optional but add a lovely sweetness that balances the spices – try not to skip them.
