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Cauliflower and Chickpea Pilaf

A fragrant one-pot rice dish with golden cauliflower, chickpeas and warm spices. Cooked in one pan with no draining required and ready in 25 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Middle Eastern
Ingredients Method

Ingredients
  

  • 250g basmati rice
  • 1 small cauliflower, cut into florets
  • 1 tin (400g) chickpeas, drained
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • 1 tsp dried coriander
  • 500ml vegetable stock (from a cube)
  • 2 tbsp vegetable oil
  • 50g raisins (optional)
  • Salt and pepper to taste

Method
 

  1. Rinse the basmati rice in cold water until the water runs clear. Set aside.
  2. 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.
  3. Add the sliced onion and cook for 5 minutes until soft and starting to golden.
  4. Add the garlic, turmeric, cinnamon and dried coriander. Stir and cook for 1 minute.
  5. Add the cauliflower florets and stir to coat in the spices. Cook for 3 minutes.
  6. Add the rinsed rice, chickpeas, raisins and vegetable stock. Bring to the boil, then reduce to the lowest heat.
  7. Cover with a tight-fitting lid and cook for 15 minutes without lifting the lid.
  8. 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.