3328 kj Energy
46g Fat Total
19g Saturated Fat
20g Carbs (sugar)
61g Carbs (total)
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