This exotic-tasting chickpea pilaf teams Moroccan spices with sweet raisins, aromatic coriander and salty haloumi.
3328 kj Energy
46g Fat Total
19g Saturated Fat
20g Carbs (sugar)
61g Carbs (total)
All nutrition values are per serve
Chickpea pilaf with haloumiPrint Recipe
- 60ml (1/4 cup) extra virgin olive oil
- 50g butter
- 2 large brown onions, halved, thinly sliced
- 1 1/2 tablespoons Moroccan seasoning
- 65g (1/3 cup) raisins
- 2 x 250g pkts steamed Coconut, Chilli & Lemon Grass basmati rice
- 400g can chickpeas, rinsed, drained
- 80ml (1/3 cup) hot water
- Plain flour, to dust
- 2 x 180g pkts haloumi, cut into 1cm-thick slices
- 1 bunch fresh coriander, leaves picked, coarsely chopped
- 40g (1/4 cup) pistachio kernels, coarsely chopped
- Baby spinach leaves, to serve
- Step 1Heat half the oil and half the butter in a saucepan over medium-high heat. Cook the onion, stirring often, for 10 minutes or until light golden. Stir in the seasoning and raisins and cook for 1 minute or until aromatic.
- Step 2Add the rice and use a fork to separate the grains. Stir in the chickpeas. Add the hot water and bring to the boil. Cover and cook over medium heat for 5 minutes or until heated through.
- Step 3Meanwhile, heat the remaining oil and butter in a large frying pan over medium heat. Place the flour on a plate. Dip the haloumi in the flour and shake off excess. Cook for 2 minutes each side or until golden.
- Step 4Divide the chickpea pilaf among serving plates. Sprinkle over the coriander and pistachios. Top with haloumi. Serve with baby spinach leaves.
- Author: Leanne Kitchen
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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