Pilau Rice With Spicy Tomato Chickpeas
| Recipe By: | Hannah Lewry |
| Serves: | 4 |
| Cooking Time: | 50 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 2 Tbsp ghee (or unsalted, melted butter)
- 1 tsp cumin seeds, lightly roasted
- 3 pods cardamon, whole
- 6 cloves garlic flakes
- 2 cinnamon sticks
- 1 bay leaf
- 250 g basmati rice, cooked
- 1 onion, sliced
- olive oil, to drizzle
- 4 Tbsp Butter
- 2 tsp ground cumin
- 1 tbsp ground coriander
- 3 tsp ground cinnamon
- 2 tsp smoked paprika
- 1/2 x 400g can chopped tomatoes
- 45 ml tomato paste
- 1 x 400g can chickpeas, drained and rinsed
- salt and freshly ground black pepper
- 1 large handful fresh coriander, leaves picked from stalks
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
Combine the cumin seeds, cardamom pods, cloves, cinnamon and bay leaf with the ghee and fry over a gentle heat until fragrant. Fold the rice through the spices until any excess water has evaporated. Remove from the heat and keep warm.
Lightly fry the onion in the olive oil and butter over a low heat for 5 minutes. Add the garlic and ginger and fry for 30 seconds or until fragrant. Add the ground cumin, coriander, cinnamon and paprika.
Add the tomato and tomato paste, and stir to combine. Simmer over a medium heat for 20 minutes, or until fragrant and slightly thickened. Add the chickpeas and cook for 10 minutes, or until tender.
Season to taste and stir in the coriander before serving with the pilau rice.