Spiced carrot, chickpea & almond pilaf

30-60 minutes 4 servings 600 kcal or less everyday family meals family recipes great value mains moroccan style nutty rice one-pot rice pot slow cooked rice

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Ingredients

1 tbsp olive oil

2 onions , finely chopped

3 carrots (about 300g/11oz), coarsely grated

2 tbsp harissa

300g/ 11oz basmati rice , rinsed

700ml/ 1.25 pints vegetable stock , made with 1 stock cube (or equivalent)

400g can chickpea , drained and rinsed

25g/ 1oz toasted flaked almond

200g pot Greek yogurt

Method

Heat the oil in a lidded casserole dish. Add the onions and cook for 8 mins, until soft. Tip in the carrots, harissa and rice and stir for a couple of mins. Pour over the stock, bring to the boil, then cover with the lid and simmer for 10 mins.

Fork through the chickpeas and cook gently for 3-5 mins more, until the grains of rice are tender and all the liquid has been absorbed. Season, turn off the heat, cover and leave to sit for a few mins.

Sprinkle the almonds over the rice mixture and serve with a dollop of yogurt.