Spiced Carrot, Chickpea & Almond Pilaf

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 chickpeas, drained and rinsed
• 25g/ 1oz toasted flaked almond
• 200g pot Greek yogurt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large deep pan over medium heat. Add the chopped onions and cook for about 8 minutes, stirring occasionally, until soft and golden.

2. Add the grated carrots and harissa and cook for 3 minutes, stirring, until the carrots soften slightly and the harissa is fragrant.

3. Stir in the rinsed basmati rice so each grain is coated, and cook for 1 minute.

4. Pour in the hot vegetable stock made with the stock cube, add the drained and rinsed chickpeas, and bring to a boil.

5. Reduce the heat to low, cover tightly, and simmer for 12 to 15 minutes until the rice is tender and the liquid has been absorbed. Remove from the heat and leave covered for 5 minutes.

6. Fluff the pilaf with a fork, gently fold in the toasted flaked almonds, and serve topped with spoonfuls of the Greek yogurt.