Indian-Inspired Chickpea and Rice Pilaf

Veggie

Spicy

with Yogurt Sauce

8 min

Difficulty: 2/3

Indian

Inspired by spiced and savoury South Asian 'Biryani', this recipe aims to bring all the flavour in this vegetarian and more simplified method. A rich coconut broth, chickpeas and basmati rice are finished in the pot together before being topped with tangy yogurt sauce and fresh seasoned veggies. Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Coconut milk (coconut extract, water) • Roma tomatoes • Basmati rice • Red onion • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Cilantro.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Gluten

Utensils

Large Pot

Measuring Spoons

Strainer

Medium Pot

Measuring Cups

Tags

Veggie

Spicy

Climate-conscious

Ingredients

Coconut Milk

1 unit(s)

Chickpeas

1 unit(s)

Basmati Rice

0.75 cup

Tomato

2 unit(s)

Baby Spinach

56 g

Cilantro

7 g

Red Onion

1 unit(s)

Ginger-Garlic Puree

2 tbsp

Yogurt Sauce

3 tbsp

Vegetable Stock Powder

15 g

Indian Spice Mix

9 g

Butter

2 tbsp

Oil

1 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, wash and dry all produce.
To a medium pot, add 1 cup (2 cups) water, half the stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
Once boiling, stir in rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is just tender and liquid is absorbed. Remove from heat. Set aside, still covered. (NOTE: Rice will finish cooking and become fully tender in step 5!)

While rice cooks, peel, then cut onion into 1/4-inch pieces.
Roughly chop cilantro.
Cut tomatoes into 1/4-inch pieces, then season with salt and pepper.
Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
Using a strainer, drain and rinse chickpeas.

Heat a large pot over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 4-6 min, stirring often, until softened and golden.
Add 1 tbsp (2 tbsp) butter, chickpeas, Indian Spice Mix, ginger-garlic puree and half the tomatoes. Season with salt and pepper. Cook for 1-2 min, stirring often, until fragrant.
While chickpeas cook, fluff rice with a fork.

To the chickpea mixture, add coconut milk and remaining stock powder. Bring to a boil over high.
Once boiling, reduce heat to medium-low. Add rice and spinach. Season with salt and pepper. Stir to combine.
Cover and cook for 3-4 min, until liquid has absorbed and rice is tender.